There is no funeral, baby shower or funeral church in the South that does not have a traditional seven-tiered salad decorating its table. Usually made by 70 things called maple, it is a lovely and delicious side dish with its unique sauce that you won’t want to miss.
A seven-layer salad goes well with Pyrex dishes like peanut butter and jelly.
This means it’s a special dish – and with good reason – because it’s delicious. The trick is to make your plate in a tall glass bowl or even a junky dish so everyone can see the layers.
Make a seven-layer salad in advance
Since the ingredients in this version are very durable (as in, and are not delicate), you can easily prepare this salad one to two days in advance and “seal” the vegetables with a seasoning layer on top, cover with plastic wrap and refrigerate. It made me a couple of days ago and then served it and it was just as crunchy as it did when I made it.
° 1 pound of bacon
° (1) Large lettuce (fully washed, dried and chopped)
° (1) Chopped red onion
° (1) A (10-ounce) package thawed frozen green peas
° (10 ounce) grated cheddar cheese
° 1 cup chopped cauliflower
° (1 ¼) a cup of mayonnaise
° 2 tablespoons white sugar
° A quarter cup of grated Parmesan cheese
Add bacon in a large skillet and cook over medium-high heat until evenly brown. Shrink and set aside
Place the chopped lettuce in a large flat bowl, and top it with a layer of onions, peas, grated cheese, cauliflower and bacon.
Make the dressing by mixing together mayonnaise, sugar, and parmesan cheese. Sprinkle over the salad, put it in the fridge until it cools down.
The ideal time to prepare a salad overnight is the night before or four hours at most. Anytime sooner, the sauce will make the salad slightly moist. Make sure you arrange it carefully, then place the sauce over the rim, cover with plastic wrap or in a jar with a sealed lid, and keep cool until ready to serve.
Enjoy it !