At least once a year, usually around Mother's Day, we make one or two big seven layer salads. They are always delicious. My girls and I make two because otherwise there are a lot of leftover ingredients. Since they keep well in the fridge when made a day ahead, I usually make one to take somewhere and one to enjoy at home. The order of the layers can be changed. Sometimes, as pictured above, we dice the eggs and include them in a layer. Other times, as pictured below, we slice the eggs and place them with the sliced edge facing the edge of the bowl in the lettuce layer.
- finely chopped or shredded iceberg lettuce
- chopped purple onion
- sliced or chopped boiled eggs
- fresh or frozen green peas
- shredded cheddar cheese
- 1 cup cooked chopped bacon pieces
- 1 cup mayonnaise mixed with 1 cup sugar
Layer each of the remaining ingredients except the mayonnaise and sugar (which make the topping) in any order that you choose.
Several family members don't like peas, so this layer (sort of) just covered half of the salad. These can be fresh or frozen, but the canned ones are too soft.
Mix the mayonnaise with the sugar. A sugar substitute can replace the sugar, but it significantly decreases the total volume of the dressing. My husband prefers Miracle Whip, but the topping isn't white if you make that substitution. Gently cover the top layer, carefully sealing the edges. This salad can be covered with plastic wrap and refrigerated if you prepare it a day ahead.
Share and enjoy!