Happy Memorial Day, friends! I’m so excited to share one of my favorite summer salads with you! When I interviewed my parents on the history of this family recipe, I learned that this popular mid-western salad comes from River Falls, Wisconsin via my late Aunt Lynn. The first time we had her 7 Layer Salad was back in the 80’s when she was visiting my grandparents down in Rockaway Beach, Queens. Since then, it’s been a family favorite and staple for summer gatherings! My mom only makes it a couple of times a year, but when she does, it’s a real treat and a crowd pleaser! It’s by no means “healthy”, but it’s oh so delicious!
Serves 8-10
Ingredients:
- 3/4 head iceberg lettuce, shredded
- Medium red onion, chopped
- 1/2 cup celery or 2 celery stalks, chopped
- 1/2 cup or 1 whole green pepper, chopped
- Shredded carrot (about 2)
- 1 (10 oz.) package frozen peas, cooked, drained
- Mayonnaise
- 2 tbsp. sugar
- 6 oz. cheddar cheese grated
- 1 lb. bacon, cooked, crumbled
Directions:
In a large salad bowl, layer ingredients in the order listed. When you get to the mayonnaise, spread enough to cover the peas. When you get to the sugar, sprinkle it evenly over the mayonnaise. Cover with plastic wrap. Refrigerate overnight! Refrigerating overnight allows the mayonnaise dressing to marinate.
I know this dressing sounds a bit different, but trust me on this one! If you’re not a mayonnaise fan, like my husband – omit it! When you serve it, just add your dressing of choice!
Hopefully you’ll try this 7 Layer Salad recipe for one of your summer get togethers! If you do, please let me know how you liked it! As always, if you have any questions, feel free to reach out! To check out other favorite recipes of mine, click here! Enjoy!
XO,
Kate