This recipe for the Seven Layer Salad defines a midwestern cook...a mother, a wife, an aunt, a sister...making something for the church bazaar or the Saturday night potluck. This particular recipe came to me from one of my dearest and closest friends (Jim)...and it was his mother's recipe. So hats off to Mrs. B as I give you this recipe. By the way, read through the recipe entirely for the quantity for each ingredient is not really given...just how to do it. Lastly, I tried scanning the recipe in its original hand-writing but my scanner got freaky.
Layer in a large bowl the following:
Spinach on the bottom
Dash of salt, pepper & sugar
5 strips of cooked bacon, crumbled
layer of lettuce (iceberg)
Dash of salt, pepper & sugar
2 hard boiled eggs, sliced
Handful if frozen peas (about 1/2 box)
Sweet onion sliced
Cover with Mayo
Cheese strips (or shredded). Use either American for Cheddar
Cover with saran wrap and refrigerate 24 hours
This makes one helluva delicious salad perfect for summer picnics, potlucks, or even the holidays.
Layer in a large bowl the following:
Spinach on the bottom
Dash of salt, pepper & sugar
5 strips of cooked bacon, crumbled
layer of lettuce (iceberg)
Dash of salt, pepper & sugar
2 hard boiled eggs, sliced
Handful if frozen peas (about 1/2 box)
Sweet onion sliced
Cover with Mayo
Cheese strips (or shredded). Use either American for Cheddar
Cover with saran wrap and refrigerate 24 hours
This makes one helluva delicious salad perfect for summer picnics, potlucks, or even the holidays.
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