Reviewed: Dec. 18, 2004

Excellent...I used fresh peas from the garden, red pepper instead of green, added grated cheddar and left out the eggs (personal preference). I also added 1/4 cup of milk to the dressing. It was a hit with all. Thanks for the great recipe.

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MICKE

Cooking Level: Expert

Home Town: Walkerton, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Oct. 24, 2004

I changed some of the vegetables in it for the sake of convenience; I used yellow pepper, mushrooms, cauliflower, broccoli, and red onion. To the dressing, I doubled the garlic and curry powder (I tried the dressing and thought it needed more of these, but I also love curry and garlic). It turned out nice. I got so many compliments from my family and friends. I think next time I might add half the sugar though, as it was a little too sweet for my taste. Still, I'll be adding this to the 'keeper' list.

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Cookaholic

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jun. 21, 2004

The seasonings in the dressing is really what makes this salad different than other layered salads. I like this one the best.

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MINGFBA

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Reviewed: Jun. 20, 2004

I enjoyed the salad but the dressing... i did not like. I had to scoop most of it off. And with the last layer of lettuce and then putting the dressing on top, it made the lettuce all wilty and soggy.

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COR25

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Reviewed: May 4, 2004

Made this for a family gathering and everyone liked it. They are asking me to make it again. So refreshing to have a salad that is a little bit different from the normal fare.

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HOLLYBELL

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Reviewed: Apr. 12, 2004

This recipe was a great hit. But I personally found that there was too much dressing at the top of the salad so next time I make it I will try including the dressing in with each layer, or at least some of the layers, just to break it up a bit.

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EFROGGY

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Reviewed: Mar. 27, 2004

This is a favorite. Everyone loved it and cleaned out the dish. One change I made was substituting fresh broccoli floweretts instead of peas. It was a big hit.

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CALEWIS

Cooking Level: Intermediate

Living In: Barboursville, West Virginia, USA

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Reviewed: Feb. 22, 2004

This salad is SO good, but it's the dressing that makes it EXCEPTIONAL! I skipped the mushrooms and celery, and used 1/2 parmesan cheese and 1/2 cheddar cheese on top to give it some more color, and then used imitation bacon bits for convenience. I used red onion instead of green for more color, and chopped the water chestnuts first before adding. I will make this salad again and again! I especially love that it keeps well in the fridge if we have leftovers.

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Marielle

Cooking Level: Intermediate

Home Town: Paul, Idaho, USA

Living In: Boise, Idaho, USA

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Reviewed: Feb. 22, 2004

I LOVE this salad! As many have said, the dressing is what sets this apart. Other vegetables can also be used, such as broccoli, cauliflower, and red bell pepper. I am vegan so I sub vegan mayo, bacon bits, and parmesan for the regular. I omit the eggs. Fabulous twist on the regular seven layer salad!

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WILLWOLF

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Reviewed: Oct. 30, 2003

Of several different variations on layered salads that I've made, this is my new favorite. The combination of ingredients is great, I didn't change a thing even though I am not a mushroom fan and considered leaving them out, but I loved them in this. The extra flavors in the dressing are just enough to make it stand out from the usual basic mayo topping often used in similar recipes... next time the only changes I might make just for my personal taste would be to add just a bit more of the garlic and brown sugar to the dressing, and maybe a bit more chopped egg in the salad. I misread the layering instructions and instead of only one layer of each of the veggies, I did two layers of each, and had it in a clear rectangular container, so it didn't look as "layered" as it would have if I had done it right, but still turned out perfectly. Made it the night before a potluck at work and it went over very well, but we had so much food there that I did have some leftovers to bring home, and the salad stayed fresh and crisp tasting even to the next day.

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lem&mel

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2003

I made this the first time for company and everyone loved it. I made it exactly as the recipe read.

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LAURA4288

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Reviewed: Aug. 3, 2003

This was an interesting salad; very crunchy and the dressing made it sweet & spicy. I like mushrooms, but didn't like them in this salad. I don't think they added anything to it. I would use broccoli instead or any combination of your favorite vegies. I used only half the dressing and put the other half on the table for those who wanted it. I had leftovers this morning and the salad was just as crisp and fresh as the night before. The dressing would be a nice change for a dip with your vegie tray. I would make this salad again. Thanks!

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JacToo

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2003

I am always asked to make this wonderful salad. Because of different tastes I use many different vegetables then what is listed. What I use is bag lettuce, a red onion, mushrooms, broccoli, califlower, peas, egg, real bacon and cheddar cheese. I have to say what makes this salad is the dressing. That always stays the same no matter what veggies I use. This will be in my collection for many years.

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CYNDI0107

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Troy, Ohio, USA

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Reviewed: Jun. 22, 2003

This salad is great, I made several for our son’s graduation party and we didn’t have any leftovers. I omitted the mushrooms and used grated cheddar cheese to put on top of the salad. The convenience was wonderful, I was able to make the dressing a day ahead and then just assemble the salad on the day of the party.

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BETH A SMITH

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Reviewed: Jun. 16, 2003

It's a great salad recipe to make ahead and bring with you on a picnic. The dressing was a nice touch of sweet and tang that the adults liked, the kids were not so thrilled with it. the only thing that I would change is the amount of salad dressing placed on top. I cut back onb the amount and found it still to much.

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RUMRAZZ

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Reviewed: Jun. 1, 2003

This salad was excellent! I brought it to my sister-in-law's on Mother's day and everyone absolutely devoured it! I've even made the dressing for our plain dinner salads and everyone loves it.

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TUMSEY

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Reviewed: May 16, 2003

This is extremely good. The dressing is very unique with the curry. I made it to take to Easter dinner and everyone loved it! THANKS!

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HHMAKER3

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2003

This salad was super easy and fast to make. The dressing is delicious and simple too. Great for a larger group. My family loved it! Definitely keeping the recipe and using it again!

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Rochelle

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Reviewed: Feb. 11, 2003

I made this for a dinner I cooked for some friends. I have to admint that I was a little hesitant to try this and so was my wife. I'm not a big salad person but after the first taste I couldn't get enough! I am a big lover of bell pepers so I added some orange and red peppers for color and it turned out fantastic.

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WOGDOG

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Reviewed: Feb. 3, 2003

We loved this salad - even my finicky 10 yr old enjoyed it and asked when we can make it again. The curry gives the dressing such an unusual (and wonderful!)flavor. We saved time and some of the mess by microwaving the bacon in layers of paper towels until it was crisp. This would be great to take to a pot luck or dinner pary. A keeper!

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JSCHUKRAFT

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Deep Dish Layered Salad

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