salads,  vegetables & sides

9½ Layer Salad

For best results, make this a day ahead for the flavors to meld together.

When I reached “adult” status at our family gatherings (meaning I was old enough to contribute a dish), this salad is what I chose to bring. And I have been bringing it to every Easter, Thanksgiving, and Christmas ever since. It makes a lot, so it is perfect or a big gathering. But that is also why it is such a treat–I could never make a salad of this size for the two of us.

It truly is one of those tried-and-true go to recipes that will work for any occasion.

Low country boil? Check.

Clambake?   Check.

Block party? Check.

Church potluck?   Check.

Cookout?   Check.

Molecular gastronomy party? Um, sure.

I combine different types of lettuce for this recipe because I like the texture and body of the iceberg but I love the color of green leaf lettuce and Romaine. You could certainly opt for one or the other.

I use a mandoline to thinly slice the red onion because the rings contrast the other ingredients nicely.  I also chop up some of the onion. (That’s the extra ½ layer in the title.) Top with tomatoes, bits o cauliflower or broccoli–whatever blows your skirt up.

For this recipe, I find it only fair to showcase it by using a clear bowl like a trifle bowl because the layers are so pretty.

No matter where or or what occasion you are eating this salad, I hope you enjoy it!

XXOO AB

What layers did YOU add to this salad? I’d love to hear! Please tag your photo #nakedepicurean on Instagram so we can celebrate together!

9½ Layer Salad (for 8-10)

INGREDIENTS

  • ¾ cup Hellman’s mayonnaise
  • ¾ cup light sour cream
  • 2   tablespoons of sugar
  • 1 small head of iceberg lettuce
  • 1 bunch of green leaf lettuce or Romaine lettuce
  • ½ green bell pepper, chopped
  • 1 small red onion, sliced into rings and the rest chopped
  • 2 stalks of celery, chopped
  • 1 10 ounce package of frozen sweet green peas, thawed but not cooked
  • 4 ounces of finely shredded sharp cheddar cheese
  • 6-8 strips of bacon, fried and crumbled
  • a handful of grape tomatoes, halved
  • S&P
  • Parmesan cheese, grated

INSTRUCTIONS

1. Mix together the mayonnaise, sour cream, and sugar. Set aside.

2. Tear and mix the lettuce (if using more than one type).

3. Add lettuce(s) to a bowl. Layer the bell pepper, chopped red onion, celery, and peas.

4. Spread mayonnaise-sour cream dressing.

5. Sprinkle cheddar cheese on the top, then the bacon, Parmesan, red onion rings, tomatoes, and S&P.

6. Chill for 24 hours.

7. About 10-15 minutes before serving, toss and top with more Parmesan cheese and S&P.

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