"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Seven Layer Salad Recipe

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This recipe for Seven Layer Salad, by , is from Calico Kids and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pamela Lundquist
Added: Thursday, November 1, 2007



ounce Parmesan Cheese
1 head lettuce
1 onion
3 celery stalks
1 medium, green bell pepper
1 cup mayonnaise
1 cup dairy sour cream
3 Tablespoons sugar
1 (10 oz.) package frozen peas, thawed

This salad must be made the day before to allow the full flavor to develop.

Cut cheese into 1-inch cubes. Fit the steel knife blade into the work bowl of your food processor. Process cheese until chopped into 1/16-inch pieces. Remove from the work bowl and set aside.
Cut lettuce into wedges to fit in the feed tube.
Trip the onion to fit in the feed tube.
Fit the slicing disk into the work bowl.
Slice lettuce wedges. Set aside.
Slice onion, celery and green pepper separately.
Fit the steel knife blade into the work bowl.
Combine mayonnaise, sour cream, sugar and shredded Parmesan cheese in the work bowl. Process until mixed well, 2 or 3 seconds.
To assemble salad, place sliced lettuce in the bottom of a deep salad bowl. Make a single layer of each vegetable, ending with uncooked peas. Spread mayonnaise mixture completely over top of salad, sealing to the edges of the bowl. Cover with plastic wrap and refrigerate overnight.
Before serving, remove plastic wrap and if desired, crumble bacon over the top of the salad.

This fits well in a trifle bowl or a large salad bowl.

Number Of Servings:
Number Of Servings:
Serves 8
Preparation Time:
Preparation Time:




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