Overnight Layered Salad

We call this Seven Layer Salad.  I don't know why, because there are different numbers of layers depending on what I have or what I want to put in that day...or night.  It is better assembled the night before so the frozen peas can thaw.  Or you can thaw the peas over night and then make the salad.  But it is nice to have something done ahead of time.  Especially this time of year, when things get hectic.  There are many ways to do the variations that your family likes.  I used to serve this with muffins made from a mix when the kids were little and it was a great family favorite.

 

Overnight Layered Salad

1 medium head of lettuce, or a bit less, shredded
2 cups of frozen peas.  More or less.  Most of these amounts are approximate
1 can sliced water chestnuts, drained
4 or 5 green onions, thinly sliced.  Even the green part.
3 or 4 ribs of celery, thinly sliced

1/2 cup sour cream
2/3 cup mayo

You can do all mayo, but not all sour cream.  You will need about 1 1/4 to 1 1/2 cups dressing.

1/3 cup grated Parmesan cheese
1 teaspoon sugar, or the equivalent in sugar substitute
1/2 teaspoon garlic salt

4 or 5 hard boiled eggs
8 pieces of bacon, cooked crisp, drained and crumbled

 

You will need a 2 quart casserole dish.  I use a clear dish to see all the layers.  First place the lettuce in the casserole dish.  You will need to add more items so don't fill the dish to the top with the lettuce.  Leave a few inches to add the rest of the salad.

 

Then layer in all of the vegetables, one at a time.  If one of your choices doesn't cover a whole layer, add a bit more.  After everything is sliced and layered, make the dressing.  I use some sour cream to lighten the heavy mayonnaise taste.  You should use what you like.  Mix the sour cream and mayo in a medium bowl.  Add the grated Parmesan, sugar and garlic salt and stir until mixed.

 

Spread the dressing in a thin, even layer on the salad, cover and refrigerate overnight. 

 

The next day slice the hard boiled eggs and cook the bacon.  I like the (mostly) precooked bacon.  Then I just have to cook the slices for 2 minutes in the microwave and drain them on a paper towel.  Use the same paper towel to crunch up the bacon.  Then use the same paper towel to wipe the grease off the plate. 

 

Layer the eggs and then sprinkle the bacon on top.  When Tara, who is a vegetarian, is eating with us I substitute Bacos.  They get soft and unappetizing over night in the refrigerator if you don't eat the whole salad in one evening, and we don't.  So sprinkle any soy bacon crumbles on individual servings and don't layer them on the salad.