Over the last few years, salads have become quite popular! We’ve been hearing about how it’s important to eat more fresh vegetables as part of a healthy diet. Salads are certainly good eating and they are often served as the main course at lunch. Sometime ago, I came across a recipe for a great layered salad that’s one of my favorites and you build this in layers! Here’s the recipe for “Seven-Layer Salad”.
A cinch to make, all you do is prepare the ingredients and layer them in a large dish. This would be just the thing to take to a potluck dinner or have for a buffet dinner. You could add sliced, hard-cooked eggs and crumbled bacon to make a “Nine-Layer Salad” and I find that it’s even more tasty with those additions. You start with placing lettuce pieces in a shallow baking dish. On top of that go thawed, frozen green peas. On top of that, sliced water chestnuts go on top, followed by chopped onion, celery, and the eggs, if you use them. Grated cheese goes over that. Next, you mix mayonnaise with an envelope of Hidden Valley Ranch dressing mix and this is poured over the whole salad. This is covered and chilled several hours. Then you have a great salad!
When you mix the mayonnaise with the dressing mix, this will make a thick mixture and if needed, a little bit of milk may be added to thin it out some. For the onion, the Bermuda onion is pretty and looks especially attractive in this salad. If you wanted to use another type of cheese besides the cheddar, you could do that. Monterey Jack or Swiss cheese are good choices, if you prefer those. But regardless of which cheese you add, it’s a great salad and if you take this to a potluck, you may be stampeded for this recipe!
For a regular salad, homemade salad dressings make a big difference! Sometime ago, I shared a recipe for homemade salad dressing made with blue cheese. To get the recipe, click on the link.
Going to a potluck or a buffet dinner? Take this salad and watch it disappear!
- 1 head lettuce
- 10 oz. pkg. English green peas, thawed
- 1 small can sliced water chestnuts
- 1 cup chopped onion (Bermuda onion is especially attractive)
- 1 cup chopped celery
- 1-1/2 cups grated cheddar cheese
- 1-1/2 cups Hellman’s mayonnaise
- 1 envelope Hidden Valley Ranch Dressing mix
- 6 hard-cooked eggs (optional)
- cooked crumbled bacon (optional)
Break the lettuce into small pieces and place in an oblong casserole dish, about 9×13 inches. Sprinkle peas over the lettuce, followed by the water chestnuts, onion, and celery. Spread the grated cheese over all. Mix together the mayonnaise with the dressing mix. If mixture appears too thick, thin down with a bit of milk. Pour over the entire salad. Top with the sliced eggs and crumbled bacon, if using them. Cover with plastic and chill for several hours. Yield: 8-10 servings.