7-Layer Salad is probably one of the most unhealthy salads ever – but it can definitely trick your hubby and kids into eating vegetables! It’s also a great dish to take to a potluck, which is what I did this weekend when I took it to my husband’s high school reunion. The hard part is the recipe – there are as many variations for seven layer salads as there are people who make it. But I wanted to take a quick moment to share with you my favorite recipe – the spice in the dressing really makes a difference! It’s also called a 24-hour salad – it’s best if you make it a day ahead of time and keep it in the fridge until you’re ready to serve.
My Favorite Potluck Seven Layer Salad Recipe in a Roasting Pan
– 1 head of lettuce
– 2 cucumbers
– 6 stalks of celery
– 1 green pepper
– 1 (10 oz) package frozen peas, thawed
– 3 Roma tomatoes or 1 large slicing tomato
– 1/2 cup Bacon bits (I bought a bag of pre-cooked bits from the salad toppings aisle and used almost the whole thing)
– 1 cup Mexican shredded cheese
– 2 cups Miracle Whip
– 1 cup sour cream
– 2 tablespoons sugar (or substitute 1 packet of Truvia)
– 1 tablespoon seasoning salt
Wash, slice, cut and chop the vegetables. Add into the bottom of the roasting pan (these are great to buy at the Dollar Tree, by the way – and you won’t have to worry about leaving them behind if you forget the pan or need to leave early!). Next add the ingredients in individual layers as follows: cucumber, celery, green pepper, peas and tomato. In a bowl, mix together the dressing ingredients. Add the dressing layer on top of the salad. Spread with a rubber scraper or the back of a spoon over the entire salad. Make sure to get all the way to the edges to seal the salad. Sprinkle the bacon bits and cheese over the top of the dressing layer. Cover with foil or plastic wrap and refrigerate.
On serving day, take the salad out of the refrigerator, add a spoon and let them eat!
7-Layer Salad at Home
This is also a great recipe to make at home – just get a big glass bowl (trifle bowls are perfect for seeing the layers) and cut your ingredients in about half, depending on the size of your bowl.
For our family, this recipe works great for holidays – we normally have very little even slightly resembling a vegetable at our holiday gatherings, so it’s a great way to get at least a few veggies on the menu! It’s also super easy to make. The hardest part is prepping the vegetables, but that’s a great job for husbands! 😉
And one more last note – I’m participating in the Ragu Mom’s the Word program! Check out the new video here and join the live chat tonight at 8pm EST on Facebook.com/ragusauce – if I’m not in labor, I’ll see you there!
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