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How many of you remember this essential potluck dish? I understand that it is considered traditional Midwest eats, which explains why I learned about it when I lived in Chicago land oh so long ago. This recipe is adapted to the modern day conveniences found in our 21st century grocery stores, and makes it oh so easy to put together quickly. It is based on a recipe I was given by a co-worker at the Elgin Daily Courier News in Elgin, IL in the early 1980’s.
- 1 package shredded lettuce
- 1/2 cup chopped celery (can be found pre-chopped in the produce section)
- 1/4 cup chopped green pepper
- 1/4 cup chopped sweet onion (chopped onions can also be found in the produce section)
- 1 – 10 oz package frozen peas, thawed
- 1 pint mayonnaise
- 2 Tbl sugar
- 6 oz. parmesan cheese
- 8 oz shredded cheddar cheese
- 1 package chopped or crumbled bacon
- Layer ingredients in the order listed in a bowl, preferably a trifle bowl or similar.
- Cover with saran wrap and refrigerate a minimum of eight hours.
That’s it! Easy Peasy!
My co-worker did not include the cheddar cheese, but being a cheese lover, I had to include it. I would like to try eliminating the sugar, and if it tastes just as good, I will update this recipe.
The great thing about this is that you can experiment with all sorts of ingredients. If you don’t like green pepper or don’t feel like chopping it, you can leave it out! It looks so appealing in a pretty glass bowl, so that the layers show through.
- Category: Salad
- Method: Chop
- Cuisine: American, Midwest
Keywords: salad, chopped salad, seven layer salad, quick and easy, potluck
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.