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7-Layer Salad Recipe | Summer Salad Ideas - Need Memorial Day cookout recipes? Paula's layered salad with peas and bacon is one of her favorite cookout sides for a crowd.
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7-Layer Salad Recipe: https://www.pauladeen.com/recipe/7-layer-salad/
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0:00
- [Paula] Hey, y'all!
0:01
I am thinking about Memorial Day.
0:03
Teresa's thinking about Memorial Day.
0:04
Eddie's thinking about Memorial Day.
0:08
And I like to do things that you can do ahead of time.
0:12
It works out great so you're not trying at the last minute
0:15
with all the folks you might have coming around.
0:20
So to me, this is one of those great dishes
0:24
because once you put it together, y'all,
0:28
it needs to sit in your refrigerator
0:30
for at least eight to 12 hours.
0:32
So you can make it the day before Memorial Day
0:35
and when all the guests get to your house
0:39
or maybe you're taking a dish to somebody else's house,
0:43
this will be ready to go.
0:45
So the first thing I want to tell you
0:47
'cause I was asking Teresa if she knew
0:51
and she said, "No, I didn't know, I don't know."
0:54
So when you buy lettuce from the grocery store,
1:00
there's a good chance it's gonna be all brown
1:03
unless they have just cleaned in the produce department,
1:08
if they have just pulled it off and cleaned everything,
1:12
which they usually don't do, I don't think.
1:15
but you need to take the thin layer of that off.
1:22
Now you see, we no longer have brown.
1:26
It's clear again, and you can see the milk
1:30
coming to the top of that lettuce.
1:33
That's because we've reopened those veins.
1:38
So before you ever store your lettuce
1:42
that you've just bought from the grocery store,
1:44
check the stems, because this is how that lettuce drinks,
1:52
this is how water gets up into your lettuce leaves
1:56
and keeps it firm, keeps your lettuce firm and crisp.
2:01
So Teresa had not done that,
2:04
so I just wanted to tell y'all that little tidbit.
2:11
So it's really too late for this to drink, it's been washed,
2:15
but it just hadn't had a fresh drink.
2:18
But I'm fixin' to chop it up so it is okay.
2:22
But you would wash this real good,
2:24
stand it up in a bowl of water, let it drink for a while,
2:27
and then wrap it in paper towels,
2:30
and then I wrap it in my lettuce bag.
2:35
So, easy easy.
2:37
So the first thing I'm gonna do,
2:40
I forgot to tell y'all what I was making.
2:43
I was telling you how easy it is,
2:44
but I didn't tell you what it was.
2:47
I am making a layered salad
2:52
to have around here for Memorial Day.
2:58
And to me, this just makes the best lettuce
3:05
to use for this salad
3:09
because it's got so such a crispy, crispy heart.
3:15
And the favorite part of romaine, to me, is that heart,
3:20
that good ol' crisp heart.
3:23
And I take it all the way down.
3:27
If there's any bad or brown spots down close,
3:31
I'll take those out.
3:33
But see, I just think that part's so good.
3:37
I just don't like limp lettuce, and you know why?
3:41
'Cause Cari's mother, my ex sister-in-law,
3:49
told me years and years and years ago,
3:52
and some things just stick in my head where
3:56
you can introduce yourself to me
3:59
and five minutes later, I can't remember your name,
4:03
but I remember this from 40 years ago.
4:08
And she's an RN, Jill, and she said the easiest food,
4:19
the most common food that people choke on is lettuce.
4:25
And that's because after we chew it,
4:30
you know how it becomes like Saran Wrap?
4:32
And if it wraps over your windpipe,
4:38
then there could be some trouble there.
4:43
I think probably most people think it's meat,
4:46
but it is lettuce.
4:49
So I make sure when I have a salad that
4:52
I chew it up very very well.
4:55
Almost wish she hadn't of told me that.
4:58
(Paula chuckling)
5:01
'Cause I want to enjoy my salads.
5:06
In fact, Michael and I have had salad
5:09
like three meals out of four this week.
5:16
So I'm just cutting this
5:18
so it won't be in such big strips y'all.
5:21
Now you can use any kind of lettuce you want,
5:25
but to me, romaine is perfect for this kind of salad.
5:31
It's hearty and it'll hold up.
5:35
It'll keep its shape.
5:39
So, I don't know if I've ever told y'all this story,
5:41
but speaking of choking,
5:45
when I was raising my babies,
5:49
that was the one thing that I was so frightened of
5:54
was them choking.
5:57
And Jamie, as a baby, Jamie's got a really big mouth
6:07
and a pretty mouth, but it's a big mouth.
6:10
And he and Gordon Elliot have the largest mouth
6:15
when it comes to eating something I've ever seen.
6:18
Jamie and Gordon Elliott could eat a filet mignon
6:21
in two bites, and I'm not kidding.
6:24
I am not kidding.
6:26
Thankfully they don't do that, but they could.
6:29
The bites they take are so huge.
6:32
All right, now the next layer is your tomatoes.
6:41
Doesn't that look pretty?
6:43
And I like doing it in a clear trifle dish like this one,
6:50
so you can see the layers.
6:54
But anyway, I don't know if I'd ever told y'all this story,
6:57
but one night Michael and I was out of town,
7:03
we were having dinner at a steakhouse,
7:06
and we walked in just as a man was choking on his meat.
7:18
And he was a big man.
7:20
He was really large, and y'all know how big Michael is.
7:25
And there was nobody in the restaurant,
7:28
the waiter was this thin
7:32
and he was not like Michael, you know,
7:35
he wasn't that hearty-hearty.
7:39
But so Michael went over to his table,
7:47
and I think Michael got him up and put him on the floor.
7:55
And the man was purple by this time.
8:02
Too bad Michael's not in here,
8:04
he could help me tell this story.
8:07
But the place that we were having dinner was out,
8:12
it wasn't near wasn't near a hospital or anything.
8:15
It was a good ride from any of your medical places.
8:21
And Michael did the Heimlich on him, that didn't work,
8:28
so Michael started doing mouth to mouth on him.
8:36
And I was so impressed that Michael was able to do that,
8:42
to think like that.
8:49
But it seemed like that ambulance was
8:51
never, never gonna get there.
8:54
But Michael kept working on him
8:57
until finally the ambulance arrived
9:03
and the man had quit breathing.
9:06
He had totally quit breathing.
9:07
He was purple.
9:09
And the ambulance came in, the medics, they came in
9:18
and they had a set of
9:19
they looked like tongs about this long.
9:22
And they stuck those tongs in that man's throat
9:26
and pulled out a chunk of meat that big.
9:30
And they took him on to the hospital.
9:34
And I assume he is okay.
9:36
We never heard a word from him.
9:40
But that was that was very frightening.
9:43
So I said it that minute, you know,
9:45
I think I know how to do the Heimlich,
9:48
but I need to take a class on that
9:55
'cause, you know, we never know when we're gonna need it.
9:58
Hopefully we'll never need it.
9:59
But how did I get up on such a sad subject?
10:04
Talk about my sister-in-law telling me about that lettuce.
10:08
All right, so now our green onions go on.
10:16
And now I'm gonna put a layer of peas.
10:21
I love these.
10:22
And you don't wanna use canned, now.
10:24
You wanna use the frozen peas in this because
10:31
they don't break down like a canned pea does.
10:37
It's looking pretty, isn't it?
10:40
You see it, Eddie, all those layers?
10:43
I like it, I like it a lot.
10:47
Now this is what makes it so dad gum good, y'all:
10:52
the dressing.
10:57
But you know what, Teresa?
11:00
All right now let's see,
11:02
how much mayonnaise does it call for?
11:04
- [Teresa] A cup.
11:06
- A cup, and I've got two cups right here, right?
11:07
- [Teresa] No, that's one cup.
11:09
You have two cups of sour cream.
11:11
- This is 16 ounces.
11:13
Eight ounces is a cup.
11:15
- [Teresa] But it says two cups of sour cream.
11:18
- Where does it say that?
11:19
Oh, okay.
11:21
Okay, thank you.
11:22
Two cups of-?
11:24
- [Teresa] Sour cream and only one cup of mayonnaise.
11:26
- Well that ain't right.
11:27
(women laughing)
11:29
- [Teresa] Well, that's what your recipe says.
11:31
- Well, you know, when I make the layered salad
11:32
I really don't use a recipe.
11:37
I just mix up my dressing, you know, and put on top.
11:43
So you can really do it any way you want to.
11:46
You could actually do two cups of mayonnaise
11:48
and one cup of sour cream, depending on what you like.
11:52
Now I've got a fourth of a cup of lemon juice.
12:04
So when we get this mixed up
12:06
it's important that when when you put your
12:14
let's just call it frosting on
12:16
that you seal the edges.
12:18
You know how like if you're putting a meringue on a pie?
12:22
You wanna seal it, you know, the edges.
12:27
So you wanna make sure you do that with this.
12:32
And it's gonna take a minute
12:33
to fold all that lemon juice in there.
12:38
Now the next step, I've got our mayonnaise, our sour cream,
12:43
and our lemon juice mixed up.
12:45
Now I like to add sugar to my dressing,
12:50
but that's totally up to you,
12:53
whether you lean more towards the sweetness.
12:56
But I'm gonna add a fourth of a cup of sugar to my dressing
13:05
and I'll taste it and see if I think that's right.
13:09
So that is totally optional.
13:13
If you're trying to cut corners and calories,
13:17
you could use a light sour cream, a light mayonnaise.
13:22
Personally, I don't do that 'cause I'd rather
13:28
eat less of something and have the real deal
13:31
than a lot of something that don't really taste good.
13:35
You know what I mean, Vern?
13:37
(Paula chuckling)
13:39
Mmm.
13:40
All right, you wanna taste this, Teresa?
13:43
Teresa just told me she'd never made a layered salad.
13:46
I thought every woman in the world-
13:48
- [Teresa] Well, everyone probably does.
13:49
I just, I don't like green peas.
13:51
(indistinct)
13:52
- Well, you don't have to add green peas.
13:54
You can put anything you want to in it.
13:56
- Well then I have had a layered salad before.
13:57
- You have?
13:59
- Probably.
14:00
- [Eddie] Your cornbread one.
14:01
- Oh yeah, yeah, that cornbread salad.
14:03
- [Teresa] Oh, that's good.
14:04
- Isn't that yummy?
14:05
- [Teresa] I like the sweet.
14:07
- It's gonna be so good xixed in with all those ingredients
14:11
but like for you that doesn't like peas, use celery.
14:15
- Oh.
14:17
- Or bell pepper.
14:18
- Oh, even better.
14:19
- You know, something.
14:21
In fact you don't have to use anything.
14:23
Just put what you love in.
14:24
You think that's sweet enough?
14:26
- [Teresa] Yes.
14:28
- [Paula] Okay, you wanna help me?
14:30
Just one second.
14:31
I pulled, I overextended my shoulder, y'all,
14:35
and I'm telling you what, it hurts like a booger bear.
14:38
- You want me to hold this?
14:39
- Yes, that would be wonderful.
14:42
All right, now see what I'm talking about
14:44
about sealing those edges.
14:46
You don't want any air to be able to get in there.
14:52
Lord have mercy!
14:54
(Paula laughing)
14:57
And we don't have everything in it yet.
15:03
All right, so we are sealing those edges.
15:08
Can you see what I'm talking about, Eddie?
15:11
With that camera?
15:16
Okay, so it's sealed.
15:23
It's sealed real good.
15:25
And that's so funny 'cause the peas are
15:26
my favorite thing, Teresa, in there.
15:29
And normally I wouldn't eat those green peas for nothing.
15:39
- [Teresa] And I shouldn't say I don't eat them 'cause
15:40
they put them in chicken pot pies and things like that.
15:43
But that's a lot-
15:44
- Oh gosh, I didn't know the cheese was open.
15:47
Lordy mercy.
15:50
- [Teresa] That's more than the recipe calls for, I know
15:53
(indistinct)
15:54
- Well, the counter's clean, so
15:57
I'm gonna just put our cheese on top.
16:03
I have some friends from Albany that
16:06
they wrote a cookbook one time and they called theirs
16:09
"a dig-deep salad."
16:11
(Paula chuckling)
16:15
'Cause you do have to dig deep, you know, to get everything.
16:20
All right.
16:22
So the last thing to go on is the bacon.
16:29
And that bacon and that dressing,
16:31
I mean, they just talk to each other, y'all.
16:37
I think I'm gonna be better just tearing this.
16:41
I have got to sharpen all my knives.
16:46
We need to pull out that commercial knife sharpener, Eddie,
16:50
and give Michael that job.
16:53
See if he can sharpen all these knives.
16:55
- [Teresa] I'll tell you who also does a nice job
16:57
just for those of us that don't have a commercial one.
16:59
- Uh-huh?
16:59
- [Teresa] ACE Hardware has a very good service.
17:02
- Listen, we took them, somebody.
17:07
Who was it, Eddie?
17:08
Mike, somebody.
17:09
- [Eddie] Yeah, Michael, (indistinct).
17:11
- Michael Groover.
17:14
And yeah, they did a good job,
17:16
but as much as I use them, they don't last very long.
17:21
But I have a little sharpener that I keep in my drawer.
17:26
All right.
17:27
Let the party start in about eight hours.
17:32
(Paula chuckling)
17:33
- [Teresa] Beautiful.
17:35
- [Paula] It's just beautiful.
17:37
And like I said, you'll want to,
17:39
Whatever you decide to serve with it,
17:42
you want to tell people to dig deep down in
17:46
so that they can get some of it all.
17:50
And I hope everybody enjoys this layered salad.
17:53
Loving and best dishes.
17:55
Y'all be safe.
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