Seven Layer Salad for #SundaySupper Retro Dishes

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08 Mar Seven Layer Salad for #SundaySupper Retro Dishes

What makes a dish retro? I was thinking about this concept today and I wondered exactly how “old” does a dish need to be to fall under the classification of “retro?” It seems to be a term fondly referred to by younger hip eaters who often “discover” something totally new and wonderful in their eyes that is actually OLD, (or maybe not so old,) and wonderful in the eyes of many. It’s tried and true and it has stood the test of time and has literally “come back” full circle for a younger generation to discover and enjoy. I love that! For me, retro would be things my mom made, but in reality “retro” is a sensitive word for some people of my generation. Our meals prepared in the 80’s and 90’s can now be called retro! What the heck happened to the time?

This week, #SundaySupper has cooked up some oldies, but goodies that we’re referring to as “Retro Food” and we are sharing those recipes with our readers on our Twitter #chat event 3-8-15. If you’re curious or just want to hang out and maybe bring your own favorites to the party, you should consider joining us!

In an aside, we’ve had so much fun during our #SundaySupper events, that we have been wondering if we could top what we’ve been doing. I suggested we dress like the Cleaver’s and take selfies to include with our food photos, but one friend said he wouldn’t really look good in a dress! 😉

Be sure to read to the end of my Seven Layer Salad recipe post to check out all the fabulous Retro Foods being shared today by the #SundaySupper family of tastemakers. We have some truly delicious and fun foods that will take you back in time or maybe introduce you to some oldies you’ve never tried before now.

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Ingredients

1/2 head romaine lettuce or butter lettuce chopped

1 small bag baby spinach, chopped

6 green onions, sliced – including green parts

1 small bag frozen peas

1 1/2 c shredded cheese ( cheddar, havarti, monterey, asaggio, any that you love)

8 slices bacon, fried crisp and crumbled

6 hard boiled eggs, sliced

Dressing
1 c safflower mayonnaise
1 1/2 c nonfat Greek yogurt
2 T nonfat buttermilk
1 T lemon juice
2 t dried thyme
1 t dried oregano
1 t garlic powder
1/2 t smoked paprika
1 t sea salt
pinch of cayenne pepper

Instructions

Begin by washing the produce and drying the lettuces. Then you will be layering all the ingredients in the order listed.

So, boil 5-6 eggs, cool and peel. Slice or chopped eggs and set aside.

Cook bacon. (I put mine of a foil lined cookie sheet and bake at 375 F. for about 20-23 minutes until just crisp. Drain and crumble. Set aside.

Defrost peas under lukewarm water until no longer frozen.

Start with iceberg or Romaine lettuce.

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Follow with spinach, peas, green onions, cheese, bacon and sliced eggs.

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Set aside the layered salad and mix dressing ingredients in a medium bowl.

4.5 from 2 reviews
Seven Layer Salad for #SundaySupper Retro Dishes
Author: 
Recipe type: Salad
Cuisine: American Retro
Prep time: 
Total time: 
Serves: 12
 
A layered salad including scallions, peas, bacon, eggs and a ranch dressing~ yummy!
Ingredients
  • ½ head romaine lettuce, iceberg or butter lettuce chopped
  • 1 small bag baby spinach, chopped
  • 6 green onions, sliced - including green parts
  • 1 small bag frozen peas
  • 1½ c shredded cheese ( cheddar, havarti, monterey, asaggio, any that you love)
  • 8 slices bacon, fried crisp and crumbled
  • 6 hard boiled eggs, sliced
  • Dressing
  • 1 c safflower mayonnaise
  • 1½ c nonfat Greek yogurt
  • 2 T nonfat buttermilk
  • 1 T lemon juice
  • 2 t dried thyme
  • 1 t dried oregano
  • 1 t garlic powder
  • ½ t smoked paprika
  • 1 t sea salt
  • pinch of cayenne pepper
Instructions
  1. Begin by washing the produce and drying the lettuces. Then you will be layering all the ingredients in the order listed.
  2. So, boil 5-6 eggs, cool and peel. Slice or chopped eggs and set aside.
  3. Cook bacon. (I put mine of a foil lined cookie sheet and bake at 375 F. for about 20-23 minutes until just crisp. Drain and crumble. Set aside.
  4. Defrost peas under lukewarm water until no longer frozen.
  5. Start with iceberg or Romaine lettuce.
  6. Follow with spinach, peas, green onions, cheese, bacon and sliced eggs.
  7. Set aside the layered salad and mix dressing ingredients in a medium bowl.
  8. Note: the original recipe that I had years ago called for 1 small jar of mayonnaise and 1 packet of Hidden Valley Ranch™ dressing mix, but I made my version from scratch today.
  9. Spread the dressing over the top of the eggs evenly. Cover and chill. This may be made the day before serving. It will also keep well for a few days in the refrigerator once tossed.

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Note: the original recipe that I had years ago called for 1 small jar of mayonnaise and 1 packet of Hidden Valley Ranch™ dressing mix, but I made my version from scratch today.

Spread the dressing over the top of the eggs evenly. Cover and chill. This may be made the day before serving. It will also keep well for a few days in the refrigerator once tossed.

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This week’s #SundaySupper Retro Foods event is being hosted by Hezzi-D’s Books and Cooks. Just look at the wonderful recipes we are sharing today from the 50’s, 60’s and 70’s.

We think you are going to love all of the rad retro recipes we are sharing today, so be sure you check out all of these far out recipes from the Sunday Supper family!

Bodacious Breakfasts and Appetizers:

Made in the Shade Main Dishes:

Swell Side Dishes:

Dreamy Desserts:

The Bee’s Knees Beverages:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

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