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.
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
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
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.
Follow with spinach, peas, green onions, cheese, bacon and sliced eggs.
Set aside the layered salad and mix dressing ingredients in a medium bowl.
- 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
- 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
- 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.
- Follow with spinach, peas, green onions, cheese, bacon and sliced eggs.
- Set aside the layered salad and mix dressing ingredients in a medium bowl.
- 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.
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.
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:
- Classic Chex Party Mix from Peanut Butter and Peppers
- Healthy Green Goddess Dip from Bobbi’s Kozy Kitchen
- Homemade Donuts from Cosmopolitan Cornbread
Made in the Shade Main Dishes:
- Bacon Individual Meatloaf from The Girl In The Little Red Kitchen
- Chicken ala King from Recipes Food and Cooking
- Chicken and Rice Casserole from Curious Cuisiniere
- Chicken in a Basket from Cindy’s Recipes and Writings
- Chicken Parisienne from Carrie’s Experimental Kitchen
- Chicken Pot Pie from Whole Food | Real Families
- Creamed Chipped Beef on Toast from FoodieTots
- Creamy Baked Pork Chops from Culinary Adventures with Camilla
- Individual Beef Wellingtons from Small Wallet, Big Appetite
- Mom’s Chicken Pot Pie with Cheddar Biscuits from Simply Healthy Family
- Mom’s Shepherd’s Pie from Momma’s Meals
- Ravioli di Magro from Manu’s Menu
- Salisbury Steak with Onion Gravy from Webicurean
- Sweet and Sour Pork Meatballs from Palatable Pastime
- Tuna Noodle Casserole from Sew You Think You Can Cook
- Uptown Goulash from Family Foodie
Swell Side Dishes:
- Broccoli Cheese Casserole with Ritz Topping from NeighborFood
- Creamy Lime Gelatin Salad from Magnolia Days
- Harvard Beets from Take A Bite Out Of Boca
- Retro Crockpot Crabby Soup from Seduction in the Kitchen
- Seven Layer Salad from Lifestyle Food Artistry
- Wedge Salad from Our Good Life
- Bananas Foster from The Redhead Baker
- Creamsicle Jello Mold from Cupcakes & Kale Chips
- Dream Balls from Wallflour Girl
- Hummingbird Cake from Dandelion Greens
- Jello Poke Cake from The Life and Loves of Grumpy’s Honeybunch
- Mom’s Heath Bar Cake from Kudos Kitchen by Renee
- Old Fashioned Banana Pudding from Pies and Plots
- One, Two, Three Jello from That Skinny Chick Can Bake
- Original Mayonnaise Chocolate Cake with No Cook Fudge Frosting from A Day in the Life on the Farm
- Pineapple Upside Down Cake from Eat, Drink and be Tracy
- Raspberry Crunch from Peaceful Cooking
- Tunnel of Fudge Cake from Hezzi-D’s Books and Cooks
The Bee’s Knees Beverages:
- Crème de Menthe Parfait from Food Lust People Love
- Side Car from Nosh My Way
- Vanilla Bean Old Fashioned from The Texan New Yorker
Join 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.