The Reimagined Seven Layer Salad

I was talking to friends the other day (at a distance), and asked them if they remembered Seven Layer Salad. Everyone answered enthusiastically in the affirmative. They all loved it; one of them said it was a major staple at every big family gathering. The only problem, another said, was that not everybody liked all of the layers. I got to thinking about that as I was making use of the excess amount of vegetables that I had in the fridge. There is no reason to stick to the rules when cooking, particularly when it comes to salad. Use what you have on hand. If somebody doesn’t like peas, replace it with something they do like. Just be mindful that seven layers is usually enough, it’s helpful to layer different colors (and make sure there are quite a few colors otherwise it will look blah and unappealing), and be certain to have lettuce on the bottom. As far as the dressing, there is a standard dressing, but any of your favorite mayonnaise-based dressings will do. Reimagine what you recall from your youth. I waxed nostalgic as I enjoyed every bite of this salad. I added seasonings, fresh chives, and Dijon mustard to a small amount of ranch that I had left over, and it was wonderful! Below is the recipe from the ‘70s that my mom used to make, but feel free to mix it up to suit you, your family, and friends.

5 c. chopped green leaf lettuce

2 c. halved cherry tomatoes

2 c. white corn

1 (12-ounce) pkg. frozen green peas, thawed

2 c. chopped radishes

2 c. diced cucumber

Seven-Layer Salad Dressing (see below)

Garnish: shredded Cheddar cheese, crumbled cooked bacon

In a 3 ½-quart glass bowl, layer lettuce, tomatoes, bell pepper, peas, radishes, and cucumber. Top with dressing, spreading to edges to seal. Cover, and refrigerate for 4 hours to overnight. Garnish with cheese and bacon, if desired.