Great colourful Seven Layer Salad
- 1 in a pretty tall glass bowl:
- 1 (my particular recipe makes a very large salad as
- layer of mixed romaine and iceberg
- ground salt & pepper
- layer of chopped hard boiled egg
- 1 sprinkling of green onion
- ground salt & pepper
- layer of mixed romaine and iceberg
- 1 thick layer of frozen baby peas (rinsed with luke
- layer of red pepper (the green and red contrast w
- layer of romaine & iceberg
- ground salt and pepper
- layer of chopped hard boiled egg
- ground salt & pepper
- 1 sprinkling of green onion
- layer of romaine and iceberg
- Carbohydrate 0.1835 g
- Cholesterol 0 mg
- Fat 0.00475 g
- Fiber 0.0649999976158142 g
- Protein 0.04575 g
- Saturated Fat 0.0008 g
- Serving Size 1 1 Serving (3g)
- Sodium 52.0773333333333 mg
- Sugar 0.118500002384186 g
- Trans Fat 0.001425 g
- Calories 1 calories
Step-by-step
- Top with Miracle Whip dressing. I know it doesn't sound like it would taste good - but it does. It works with the egg in the salad.
- Dressing is made by mixing Miracle Whip and white sugar to taste(sorry I never measure anything). Don't be afraid to add quite a bit of sugar - it is suppose to be sweet. I use Lite Miracle Whip.
- Spread or drizzle (the topping will be thinner with more sugar) until whole top of salad is covered to edges. (I've heard it's great with a sprinkling of Cayenne, but since I have small children who are sensitive to spice, I do not use it)
- Top with thick layer of shredded cheddar - your choice, but medium is best.
- Sprinkle with REAL bacon bits - not imitation (or it will taste like dog food WILL get soggy).
Building Structural Integrity
Vertical layering requires careful density management to prevent collapse. Heavier moisture-retaining ingredients like hard-boiled eggs and thawed peas must be anchored between dry layers of crisp greens. Transparent glass vessels allow proper visual monitoring of thickness ratios across each tier. Rinsing frozen peas under tepid water removes excess ice crystals that would otherwise pool at the base and dilute the dressing.Scaling Yields Effectively
Adjusting quantities for different group sizes depends strictly on surface area rather than total volume. Doubling the recipe requires widening the vessel footprint rather than deepening it excessively, maintaining a maximum depth of six to eight inches for easy serving access. Standardize layer heights so every portion captures a uniform distribution of greens, aromatics, and proteins.Balancing Flavor Compounds
Acidic components in sweet mayonnaise-based dressings interact chemically with the sulfur compounds in green onions and hard-boiled eggs. Adding granulated sugar counteracts the sharp tang of fermented vinegars found in commercial spreads. Sealing the top surface completely with a dense cheese barrier acts as an impermeable shield, preventing moisture loss from the vegetables during the required resting period.
