Reviewed: Nov. 6, 2007

It's a classic. I omitted the cauliflower, but added chopped hard boiled eggs.

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Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 31, 2007

I've made this salad a few times. Just made it again last night to bring in to work today. Would have given it 5 stars but as always I like shortcuts in the kitchen so I modify mine a little. This made a HUGE 9x13 dish. ****It is very important that you let this sit overnight in the fridge and layer in the following order as listed below.**** I used the following ingredients.... 1 head of lettuce (chopped), 1 package of frozen peas (thawed), 1 can of water chesnuts (chopped), 1 bunch of green onion (green portion only - chopped), 2 cups fat free mayo, 1/4 c sugar (mix mayo and sugar together and spread over green layers), 3/4 - 1 cup chopped nuts (i used a small bag of dessert nut topping), 1 1/2 cups shredded cheese, and 1 package of real bacon pieces (you can find in the salad dressing isle). Time at work so far - 1.5 hours. Half the dish is gone already. :D

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79SHALE97

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 16, 2007

My mom has made this salad for years. It is great! We normally double the mayo mixture. The cheese and bacon make it so good!

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pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

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Reviewed: Oct. 10, 2007

I followed the recipe step by step. The creamy mix was WAY too thick. It never settled into the salad mix which is what I think makes a good seven layer salad.

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MYSTIFIED75

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Reviewed: Sep. 30, 2007

I love this salad my kid like it the husband can live without it,does not like all the veggies but the rest of us do so it a winner.be easy on the sugar if it gets too sweet it takes over the flavor of the salad itself.

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gr8lips

Cooking Level: Intermediate

Home Town: Kings Park, New York, USA

Living In: Mesa, Arizona, USA

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Reviewed: Sep. 29, 2007

This was good. the best parts were the bacon, peas and dressing-but I love green peas. For the dressing not to be too thick, I used 1 cup sour cream and 1 cup regular mayo, added the parm and sugar and let it sit out an hour before ladling over individual servings. This worked better than topping the entire dish as people could portion out the dressing (there is plenty trust me) and allowed it too loosen up.

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Bethany

Cooking Level: Expert

Home Town: Chardon, Ohio, USA

Living In: Newton, Massachusetts, USA

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Reviewed: Sep. 5, 2007

What's not to love about this classic salad recipe? This is always a favorite at family dinners and potlucks. Easy to put together and looks great on a buffet. The parmesan cheese gives a really nice touch to the dressing.

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CELIECANCOOK

Cooking Level: Expert

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Reviewed: Aug. 12, 2007

Loved this!!!! Maybe a little less sugar, but great no matter what!

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BloodyMaryMorning

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Living In: Cedar Falls, Iowa, USA

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Reviewed: Aug. 2, 2007

Great recipe!! I also made a few changes as i have made this several times. I use grilled chicken breast sometimes instead of bacon, i have also used both together. i am not big on cauliflower so i always use chopped cabbage instead. I have also added golden raisins occasionally for extra sweetness, and for the dressing i use part ranch and part mayo with the sugar and parmesean cheese. (i am yet to try white vinegar as suggested by others, but i sure will)

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ehjudah

Home Town: Marshall, Minnesota, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Jul. 22, 2007

Definitely a crowd pleaser! I spent much of my childhood growing up in Kentucky and this type of salad is very common at family get-togethers and church potluck dinners. I was excited to find this recipe because it reminded me of my grandmother's cooking. I made a few changes to this recipe for health reasons and to make it more like Granny's :-) I used romaine instead of iceberg lettuce for added nutrition, used a white onion because I didn't have a red one on hand, added chopped celery and cucumbers, and left out the chedder cheese (not a big cheese fan), and left out the bacon because I've cut pork from my diet. I added diced eggs for the protein replacement and texture. I decreased the sugar to 1 Tbsp. and ommitted the parm. cheese. It still tasted fantastic. It's the fact that the salad sits in the refridgerator for so long that makes taste the way it does. I usually let mine sit for a day and then stir it up a few hours before eating. I would like to try adding some turkey bacon next time as well as trying a little parm sprinkled on top. The bacon definitely adds a nice salty diversity that I'm missing right now. Either way, it's great....goes good topped on some sesame rye crackers and paired with some melon for a healthy lunch. Thanks a bunch!

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Trish

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 10, 2007

Exactly the taste that I was looking for!! Had this with our 4th of July BBQ. Our guests loved it too and actually left with the recipe (at the husbands request!). Very decorative on the table too!

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melly

Cooking Level: Intermediate

Home Town: Bellaire, Michigan, USA

Living In: Tombstone, Arizona, USA

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Reviewed: Jul. 3, 2007

first time making this, and it turned out great! i made it for a party and everyone loved it! made a couple of changes tho. i had broccolli, no onions, and for the dressing, added alittle white vinerger, & milk. great, definitly make again.

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Lil' Chef

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 3, 2007

This salad is wonderful. My mother in law used to make it every summer for our get togethers but she passed away and I was asked to bring it to this years 4th of July get together. Thanks for helping me find the recipe.

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mammaclingman

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Reviewed: Jun. 30, 2007

Always a winner. Use 1 cup mayo and 1 cup sour cream. Just before serving top with chopped tomatoes.

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Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jun. 17, 2007

My family LOVED it, even my father who is not fond of vegetables.

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Jamie

Cooking Level: Intermediate

Home Town: South Roxana, Illinois, USA

Living In: Alton, Illinois, USA

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Reviewed: Jun. 16, 2007

This is quite good. Way better then what I expected. Everyone seems to love it.

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Jody

Cooking Level: Intermediate

Living In: Clinton, Indiana, USA

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Reviewed: Jun. 15, 2007

I have made this several times now and it's always a hit where ever I take it. You really can't go wrong with this one; just follow the recipe exactly and you won't be disappointed.

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jun. 14, 2007

Good recipe for a traditional favorite.

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J HUTCH

Cooking Level: Expert

Home Town: Cambridge, Illinois, USA

Living In: Des Moines, Iowa, USA

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Reviewed: May 27, 2007

this is one of my favorite salads, EVER! you can play with a variety of veggies too. i also add a tiny bit of white vinegar to the dressing to add some zing. this salad is awesome!

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