Party Salad
Emma and Gus had a way of making any meal a party. The atmosphere when breaking bread with them was so upbeat and welcoming, I wondered what the occasion was as I sat down at the table. The first time I ate with them, she had made this and called it “Party Salad.” I asked her what we were celebrating. She looked at me with surprise and said, “Why, we’re celebrating Life and being together, honey!” Years later I made this for my own family. They knew it as “7 Layer Salad,” but it will always be Party Salad to me.
Big Picture:
a) This is visually stunning because of the use of a “Trifle Bowl.” It’s clear glass, elevated on a pedestal, and makes for a beautiful presentation. Trifle Bowls showcase layered salads or desserts.
b) Organic produce is recommended for taste and increased vitamin/mineral content.
c) Delete, substitute, or add whatever you like in your salads: blueberries, strawberries, feta cheese, olives, croutons, raisins, orange slices, jicama, green pepper, celery, toasted walnuts, etc. Be creative!
d) Fry the bacon, boil the eggs, slice the grape tomatoes and make the dressing – all can be done a day ahead.
e) Assemble 2 hours before eating; this prevents lettuce from getting soggy and gives peas time to thaw.
f) Amount of each item depends on the size of your trifle bowl, whether you mince or chop, what veggies or fruits you choose, etc. Try to make the layers equal width.
g) Pat the lettuce dry before assembling.
h) Taste, taste, then taste again. This recipe isn’t set in stone. Experiment, use more or less of items. Enjoy!
Ingredients:
(The following are placed into the trifle bowl in the following order, bottom to top.)
(1) Lettuce or Spring Mix – 1-2 cups (depends on type of lettuce and whether it’s chopped or not)
(2) Cheese – Grated, 2-4 cups (Cheddar, or any cheese you love)
(3) Green Onions w/ tops or diced Red Onions– 1-2 cups
(4) Eggs – 1 dozen (hard boil, cool, then cut with egg-slicer into discs; press discs flat against the glass; chop the remainder for the egg layer)
(5) Thick-Cut Bacon – 2 pounds, diced and cooked very crisp; save out ¼ cup to sprinkle on top of the salad
(1-B) Another layer of Lettuce or Spring Mix 1-2 cups
(6) Frozen Peas – 2 cups or so
(7) Grape Tomatoes, cut in half, lengthways and placed in a design on top (see photo or make your own)
**(Add) Dressing – Pour evenly over the tomatoes and it will travel its way down
**(Add) Crispy Bacon – ¼ cup – Sprinkle on top right before serving so it’s crunchy
Dressing: Makes 1 ½ - 2 cups (save any extra to offer separately for those who like lots of dressing)
1 ½ – 2 cups Mayonnaise
Dill – Fresh; snip in 2-3 Tbsp.
Raw Sugar – 1 Tbsp.
Stir together, then add Rice Dream, Milk, Almond Milk, etc. to thin out a little (don’t make too thin)
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