There are many versions of the 7-layer salad recipe around, and many people probably have their own favorites. This one is my favorite; the combination of green peas and parmesan go so well together, and the flavors of the finely-chopped veggies layered under it permeate the whole salad.
As a newlywed (almost forty years ago) I’d take this to many get-togethers, where most everyone would be excited about it. Part of the appeal may be that it contains a lot of finely-chopped salad veggies, so you get all the flavor without having to chew forever. I suspect easy-to-chew food is an advantage at social gatherings, as you can spend more time talking, less time chewing! Serves 8.
- Iceberg lettuce (1/2 head or more)(yes, you can use Romaine if preferred)
- Half of one bunch celery
- 1-2 green or red peppers
- One red onion
- 10 oz. package frozen peas
- 1-2 c. Mayonnaise (8-12oz.)
- 2/3 c. Parmesan cheese (3-4 oz.)
- 1/2 lb. bacon
1. Hand-slice into fine strips, or use food processor w/ 4mm slicing disc to slice: > Iceberg lettuce (1/2 head or more)
2. Layer lettuce in bottom of a deep glass bowl, preferably one with steep, straight-up sides. A trifle bowl (as shown) is perfect. Otherwise, other glass or pyrex-type dishes will work.
3. In processor, or by hand, fine-chop the following, layering on top of shredded lettuce: > Half of one bunch celery (for first layer) > 2 green or red peppers (for next layer) > One red onion (for next layer)
4. Last, layer on the following: > 10 oz. package frozen peas (they’ll thaw as salad sits) > 1-2 c. Mayonnaise (8-12oz.) dolloped over peas to cover > 2/3 c. Parmesan cheese (3-4 oz.)
5. Assemble ingredients in order given. Can make one day early–the flavors blend nicely this way. Before serving, top with: > 1/2 lb. bacon, fried crisp, drained, cooled and crumbled
6. The bacon can also be cooked the day before. It stays crisp and keeps just fine in the refrigerator overnight. No need to toss the salad before serving; guests can dig in and get salad and dressing all in one scoop.