This has always been one of my favorite salads at potlucks, picnics and church dinners. Clayton has come to enjoy this salad too as long as I make it without peas. This salad is so versatile and you can use your favorite salad ingredients to make it, you DO NOT have to follow the recipe! You don’t even have to limit it to only seven layers! I also made just a half recipe of the salad as there were only four of us eating so adjust for your needs as you see fit.
With cheese in the salad and sour cream in the dressing this salad has the dairy in it! The dressing is the perfect blend and finishes off this salad.
Our garden is in full swing here at our house and we have tons of lettuce and spinach in our garden so I knew I needed to make this salad this week. The most difficult part was finding a clear bowl. I really need to invest in some as all of my bowls and dishes are solid colors and for this salad you need a clear dish to see the beautiful layers!
- 1 head romaine lettuce, washed, dried and chopped
- 4 tomatoes, chopped
- 8 oz. baby spinach, washed and dried
- 4 hard boiled eggs, chopped
- 8 oz. grated cheddar cheese
- 8-12 slices of bacon, cooked and chopped
- 10 oz. frozen peas, partially thawed
- Other favorite salad ingredients: peppers, cucumbers, green onions, mushrooms, etc.
- ½ cup mayonnaise
- ½ cup sour cream
- 1½ Tbsp. sugar
- salt and pepper to taste
- Using a clear glass bowl, layer salad fillings in whichever order you like! I use order from above. Make sure your ingredients are visible from the outside so I like to place extra lettuce and spinach in the center. End with the peas as they make a nice surface on top.
- In a small bowl, mix the mayonnaise, sour cream, sugar, salt and pepper together. Pour dressing on top of the peas and spread to cover the salad completely.
- Cover and refrigerate until serving. Serve as is in the layers or toss before serving.