Southern Seven Layer Salad
If you grew up in the south, you know there are about 87,000 versions of this salad but this is the one my family has always used. It’s such a wonderful salad for the spring season but honestly, I’ve served it at Thanksgiving and Christmas. It pairs so well with turkey, ham, grilled meats, or even seafood.
Ingredients
- 6 cups Romaine Lettuce torn into bite size pieces
- 1 small red onion, diced about 1 cup
- 1 med green bell pepper, diced
- 12 oz bag petite frozen peas, thawed
- 1 ½ cups good mayonnaise We love Dukes Brand
- Salt & Pepper to taste
- 2 tbsp sugar love Costco’s organic, raw sugar
- 1 ½ cups freshly grated Parmesan-Reggiano Cheese Easily done in Food Processor
- 1 ½ cups diced fried bacon about ½ lb of thick-sliced bacon
Instructions
- In the bottom of an oblong glass dish, 9 x 13 or so, evenly distribute the lettuce.
- In layers, add red onion, bell pepper and frozen peas
- Combine the mayonnaise with the sugar, salt & pepper to taste, and spread across the salad as evenly as possible, reaching all corners.
- Add your layer of parmesan cheese and then sprinkle the bacon over the cheese.
- Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- If I am serving this for dinner, I usually make it the morning of the day I’m serving.
- It’s great as leftovers for a couple of days.
Notes
* Oven Roasted Sheet Pan Bacon Recipe
Note Our time to put this together is dependent on the assumption that you’ve grated the cheese and cooked the bacon and thawed the peas.