One of the best things about marriage is the convergence of family recipes, and my sister struck gold by gaining a sister-in-law that comes along with a coveted recipe book.
Now, that doesn’t mean she’s whipping up intricate dishes every night or using only farm fresh produce. In the South, it means knowing exactly how much salt to add to fried chicken (and when to do it), which brands make the best ingredients for certain dishes, and how to feed a hungry crowd effortlessly. And she has the secret to a perfect, crowd-pleasing Thanksgiving salad recipe.
This make-ahead seven-layer salad has been a staple on the Thanksgiving table for the Phillips family, and I’m blessed by blood that it now has a permanent home on mine.
It’s yummy, it’s beautiful, and most importantly, it’s simple. Here’s how you do it.
Beth’s Family Favorite: 7-Layer Salad
Equipment
- Trifle Dish
- Cutting Board + Knife
- Salad Spinner Optional
Ingredients
- 2 Cups Shredded Romaine Lettuce
- 2 Hard Boiled Eggs Diced
- 1/2 Cup of Bacon Bits
- 1/2 Red Onion Chopped
- 1/2 Cup Mayonnaise We like Duke's
- 1/2 Cup Grated Parmesan Cheese
- 1/2 Cup Cherry Tomato Chopped
Instructions
- Layer shredded lettuce, diced hard boiled eggs, bacon bits, onion, mayonnaise, and Parmesan cheese
- Cover and place in refrigerator until ready to serve (overnight is fine!)
- Top with cherry tomatoes and serve!
