Smarter Than Pancakes

Sunday, March 1, 2009

My all time favorite salad

Filed under: 7-layer salad,Side Dishes,WW Points — shaye3 @ 10:09 am
Tags: , , ,

Every Easter, I make a 7-Layer Salad for dinner.  It’s one of a few traditional dishes that we always have to have for Easter, but it is one that I’ve been known to serve several times in the weeks before Easter too.  For some reason, this salad is the epitome of spring for me.   Steve and I LOVE it.  Simon doesn’t really care for anything that has the word “salad” anywhere near it–which is strange because it’s one of the few things I craved when I was pregnant for him.

Anyway, it started as a recipe from a cookbook called  Mealtimes & Memories, but I’ve changed it quite a bit.  I’ve eliminated iceburg lettuce in favor of the greener and more nutritious Romaine, and added green onions.  I’ve also replaced the quite tasty but HFCS full combo of Miracle Whip and mayo in the dressing for a lightly sweetened mayo that is much healthier–and we can’t taste the difference.


Seven Layer Salad
Servings 12
WW Points 6 (Points determined using Hellmanns canola mayo and real bacon.  Using 4 Tbs soy bacon would make it 5 points.)

10 oz bag baby spinach (You can absolutely use non-bagged and just wash it really well, but bagged spinach is the one bagged green I do use.)

1/2 lbs bacon–cooked & crumbled OR 1 cup soy bacon pieces (Since my family believes that bacon is a vegetable, I usually cut the raw bacon into small strips, cook the whole package, and about half makes it onto the salad.)

10 oz bag package frozen baby peas (I’m serious about the baby part. Get the ones that say “baby” or “petite”.)

3 green onions—chopped (We like green onion so I use the whole bunch.)

1 head Romaine lettuce—cut into bite sized pieces and washed (Sub at will for any lettuce you like.)

6 hard-boiled eggs—sliced (This amount totally depends on the size container you’re using. You need enough slices to completely cover the top, so if you’re using a wide container you’ll need more.)

1 cup mayonnaise (This amount also depends on your dish. You need enough to cover the top of the eggs completely by about 1/8-1/4 inch.)

1/2 tsp sugar—optional (The original recipe calls for 1/2 mayo and 1/2 Miracle Whip. Since MW is chock full of HFCS, I don’t use it. I did like the sweetness it gave the dressing, so I add a little sugar to the mayo for the same taste.)

1 cup shredded cheese (I usually use cheddar or colby jack, but the original recipe called for Swiss)

  1. Layer each item through eggs in order in a trifle dish. (Or any dish you want.  My aunt makes it in a 9×13.)
  2. Combine mayo & sugar and frost over egg layer.
  3. Can be covered tightly and stored in the fridge up to overnight.
  4. Just before serving sprinkle cheese on the top.

This is one of my default pitch-in dishes, so if you invite me to come over and ask me to bring a salad, this is probably the one you’ll get.  It looks impressive, is easy to put together, and tastes amazing!

…And just because I haven’t mentioned any small appliances lately–here is my beloved egg steamer.  I realize that it’s completely senseless for me to have an appliance that  has the sole purpose of cooking eggs, but it is SOOO much easier to just throw some eggs and water into this thing, turn it on, and in a few minutes have perfectly cooked eggs.  It does boiled, scrambled, and poached.  What more could you ask for??    (And in case you’re wondering, this is another one I got from my mom.  I don’t actually spend good money on all of my senseless appliances.) 😉



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