Romaine, sweet onions, fresh sweet corn shucked from the cob, green peas, cheddar cheese, bacon bits, green onions and mayo is layered in a glass trifle dish for presentation of the colorful layers. From the Farm to the table this is a pretty layered salad filled with fresh vegetables from the garden. Makes a pretty centerpiece too.
Seven Layer Salad Recipe
- Yield: 6-8 servings 1x
1 head romaine lettuce, rinsed, drained and chopped
1 sweet onion, chopped
2 ears sweet corn, cut from steamed cob
2 cups fresh green peas
1 cup chopped celery
1/2 cup chopped red or yellow pepper
2 ripe tomatoes, chopped
2 cups Hellman’s mayo
2 teaspoons dried or fresh dill
1/ teaspoon chopped garlic, or garlic powder
2 cups col-jack cheese, shredded
1 cup chopped cooked and crumbled bacon pieces
- Layer each vegetable in a large glass bowl or trifle dish with lettuce being the first ingredient in bottom of dish and end with peas as the last ingredient.
- In medium mixing bowl, add mayo, dill, garlic, stir to combine. Spread mixture over the top of the peas. Add cheese and bacon bits to the top of mayo mixture.
- Cover and refrigerate over several hours or overnight.
- Serve cold. Return any leftover salad to refrigerator.