Have you ever tried something so delicious you can barely stand it This is one of those recipes. When you make this Recipe you’ll feel like you’ve died and gone to heaven.

Seven-layer salad, a dish eaten in a glass bowl such that one can see all of the layers, is a popular American meal.

This side dish is rich in nutrition because of the inclusion of cheese, bacon, and some veggies. The rich and creamy homemade dressing tastes like heaven.

This colorful, crunchy, and vibrant salad recipe is a pleasant blast from the past for any gathering. Make things like it was, or turn it over to millions of tasty forms, exactly as you recall it.

There is no funeral, baby shower or funeral church in the South that does not have a traditional seven-tiered salad decorating its table. Usually made by 70 things called maple, it is a lovely and delicious side dish with its unique sauce that you won’t want to miss.

Make a seven-layer salad in advance

Since the ingredients in this version are very durable (as in, and are not delicate), you can easily prepare this salad one to two days in advance and “seal” the vegetables with a seasoning layer on top, cover with plastic wrap and refrigerate. It made me a couple of days ago and then served it and it was just as crunchy as it did when I made it.To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients

• 1 pound bacon
• (1) large head iceberg lettuce (totally rinsed, dried, and chopped)
• (1) red onion, chopped
• (1) (10 oz) package frozen green peas, thawed
• (10 oz) shredded Cheddar cheese
• 1 cup chopped cauliflower
• (1 ¼) cups mayonnaise
• 2 tbsp white sugar
• ⅔ cup grated Parmesan cheese

 

Directions:

Add bacon in a large skillet and cook over medium-high heat until evenly brown. Crumble and set aside
Place the chopped lettuce in a large flat bowl, layer with onion, peas, shredded cheese, cauliflower, and bacon on top.

Prepare your dressing by whisking the mayonnaise, sugar, and Parmesan cheese together. Drizzle over salad, refrigerate until chilled.

Notes:
Unfortunately, freezing a layered salad (or any salad recipe) is not a good idea. Frozen vegetables are mushy, and after you thaw it, the mayonnaise split and separate.

The perfect time to make overnight layered salad is the night before or at most four hours. Any sooner and the dressing will make the salad a little soggy. Make sure to carefully arrange it, scoop the dressing over the rim, cover it with plastic wrap or in a jar with a tightly sealed lid, and keep it cold until ready to serve.