Southern 7 Layer Salad Recipes

Steps:

• Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
• Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.

Steps:

• Fill a large bowl with the shredded Ice Berg Lettuce (Do not substitute anything else, otherwise it will get mushy).
• Layer the carrots on top of the lettuce.
• Then layer in the defrosted peas.
• Over the peas layer in the onions.
• Then completely seal the whole salad with a thick whole egg mayonnaise. Mound the mayonnaise in the middle of the salad and spread to the outside of the bowl, like icing a cake. It is important to remember to completely seal the bowl with mayonnaise in order for the flavors to blend properly.
• On top of the mayonnaise spread the shredded cheese around the outside of the bowl (in a ring).
• Then spread the bacon bits around in the middle. Don't use real bacon because you need the strong flavor and crunch of the soy-based Bacon Bits.
• Tightly seal with plastic wrap let it sit in the fridge overnight or up to 24 hours before serving.
• Leftover salad is great the next day.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
• Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.