Thursdays Are For Cooking

| October 8, 2020

Seven layer salad in a clear bowl on a plaid napkin.

It’s Thursday again, and Summer is slowly leaving the scene. It may still be warm where you are. and where I live, it may be early October but the weather is still summerlike. The Old Farmers Almanac indicates that in my general area, winter will be wet and sloppy, not bitterly cold and deep in snow. Fine by me. I’ll still be making pancakes on the weekend when the chilly, wet weather hits us.

Therefore, I’m rerunning the classic Seven Layer Salad just in case you’re hungry for a reminder that Summer is only one season out of four.

Now, if you put that on the plate with a good slice of real ham and some fresh cornbread (w/butter), what more do you need?  It’s just your chance to have one last fling before the snow hits us.

Traditional Southern Seven Layer Salad – from Feast and Farm – Photo by Feast and Farm


3/4 head iceberg lettuce outer leaves and core removed

1 cup frozen peas thawed

4 hard boiled eggs chopped

3/4 cup chopped green onions

2 medium tomatoes diced bite size pieces

6 slices bacon cooked crisp and crumbled

1 cup shredded cheddar cheese

1 cup mayonnaise like Duke’s or Hellmann’s

1 cup sour cream

2 tablespoons granulated sugar

salt and pepper for sprinkling


In a 3 ½ quart glass bowl or trifle dish (make sure it’s at least that large), chop the lettuce in to bite size pieces and add it to the bottom of the bowl in an even layer.

Add a pinch of salt and pepper over the lettuce.

Add the peas, eggs, onions, tomatoes, bacon and cheese, layering them closer to the edges of the bowl if you choose. Add another sprinkle of salt and pepper then set aside.

In a medium bowl, mix the mayonnaise, sour cream and sugar. Stir well and spread over the top of the salad “sealing” it all the way to the edge of the bowl. Sprinkle with a bit of cheese or bacon before serving, or cover with plastic wrap and refrigerate for up to two days.

And that is how it’s done!


Category: Cooking, Economy

Comments (4)

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  1. ChipNASA says:

    OK. One look at the photo and I HAD to check this one out.
    7 layer, ah yes. NOW I remember.
    Cool, crisp and filling without being overly so.
    Another mental note about what maybe to make this weekend with the kiddos, because first is gonna be Monday’s (?) Tao skillet recipe…(Tuesday, I went back and checked. Now I’m really hungry and I have a big tray of yat gaw mein in brown sauce with roasted pork, basically NOT the soup but the hearty wheat noodles in a sauce with a side chicken, shrimp beef, roasted pork or combo of all three.

    I’m off to chew…and read TAH
    Chompin’ Chip

  2. 5th/77th FA says:

    “Traditional Southern Seven Layer Salad!” Yes’um it tis! A go to favorite for Family Reunions, Church Socials, HomeComings/Dinner on the Grounds, Wedding Receptions, and of course, funeral wakes. Generally keep most of what’s required for this in inventory, all the time, just in case.

    Correct me if I’m wrong, but the FIRST (ht 2 R-D) time you posted this one, you used the term “6 Rashers of Bacon” and it confused all hell out of somebody. May have been something ‘Ed put up. Anyhow, as stated before, recipes are for guidelines only, add or take away as needed. In this case doubling the bacon is completely acceptable.

    Tanks Matey!

    • Ex-PH2 says:

      Yeah, I remember that ‘rashers’ seemed to confuse someone, when it is simply the older term for ‘slices’.

      I think that’s why I changed it to ‘slices’.

    • AW1Ed says:

      Yes, guilty. I called ’em “rashers” because that’s what I’ve always called ’em. Victim of a classical education.