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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 8 |
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This is a different version of the seven-layer overnight salad. I really like the homemade parmesan mayo in it. Although you can easily substitute store bought mayo and add grated parmesan. Cooking time is the refrigeration time. Ingredients:
1 head lettuce |
2/3 cup chopped green onion |
2/3 cup chopped celery |
1 green pepper, thinly sliced |
1 (5 ounce) can water chestnuts, drained,sliced |
1 (10 ounce) package frozen peas |
1 tablespoon mixed dried herbs (i use italian seasoning mix or dill seasoning mix) |
2 medium tomatoes, sliced |
3 hardboiled egg, sliced |
1/3 cup shredded cheddar cheese |
6 slices bacon, cooked crisp,crumbled |
1 egg |
1/3 cup parmesan cheese |
2 tablespoons cider vinegar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon prepared mustard |
1 cup salad oil |
Directions:
1. In large, clear glass salad bowl, layer first the lettuce evenly.
2. Top with onion, celery, green pepper, water chestnus and unthawed peas.
3. Make sure to make an even layer of each ingredient.
4. Make Parmesan Mayo: Put egg, parmesan cheese, vinegar, salt, pepper and mustard into blender container or work bowl of food processor fitted with steel blade.
5. Turn motor on.
6. Very slowly add oil, blending until an emulsified mayonnaise forms.
7. Spread Parmesan mayonnaise evenly over top.
8. Sprinkle with herbs.
9. Cover and refrigerate overnight.
10. Before serving layer top of salad with sliced eggs, sliced tomatoes, cheese and bacon.
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