Seven Layer Salad
The classic make-ahead party salad: iceberg, chives, celery, water chestnuts and peas layered under Miracle Whip, Parmesan and garlic, chilled and tossed with chopped eggs. Serves at least 12.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Seven layer salad is the potluck classic, and Sandra Mills calls it a great salad for a crowd. Torn iceberg lettuce, fresh chives, celery, sliced water chestnuts and thawed peas are layered in a big bowl, sealed under a layer of Miracle Whip, Parmesan and garlic powder, and chilled.
You can make it a day in advance; just before serving, add three chopped eggs and toss. It serves at least 12 people.
Ingredients
- 1 head of iceberg lettuce, torn into bite sized pieces
- 1/2 cup chopped fresh chives
- 1/2 cup chopped celery
- 1 (8 ounce) can of sliced water chestnuts
- 1 (10 ounce) package of frozen peas (defrosted, not cooked)
- 1 cup of Miracle Whip Salad Dressing (use regular, not lite)
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon of garlic powder
- 3 eggs, hard-boiled and chopped
Instructions
- Layer. Layer the lettuce, chives, celery, water chestnuts, peas, Miracle Whip, Parmesan and garlic powder in a large salad bowl, in that order.
- Chill. Cover the bowl with a tight cover or seal for 2 to 24 hours or more.
- Finish and toss. Just before serving, add the 3 chopped eggs and toss.
Tips
- Spread the Miracle Whip all the way to the edges of the bowl to seal the vegetables underneath; it keeps them crisp.
- A glass bowl shows off the layers.
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