Seven Layer Salad

In the late 80’s, a seven layer salad was ‘the” fashionable thing to crop up at every BBQ.  Always presented in a round glass bowl so that you could see the layers, it never failed to please.

I was skimming through my recipe clipping folder the other day and came across the recipe and thought I’d revisit this dish.   After eating it, I decided that, yum, I could see why it was so popular .. but wondered why it went out of favour.

Just like clothes, food also goes out of fashion and somethings are never seen again.  Anyone that remembers Seven Layer Salad would probably also recall Ambrosia salad, which was a bizarre thing made of marshmallows, tinned mandarins, coconut and sour cream.  Somehow strangely, the combination worked and was always a big hit, but I can’t quite see a resurgence on this one !

You could make the Seven Layer Salad the day before – up until the tomato layer. Just before serving fry the bacon.  Top with tomato and continue the layers as per the recipe.

If you are a Vegetarian, omit the bacon and replace with pine nuts.

You could also update the lettuce to rocket and/or baby spinach (which was unheard of back in the 80s). I made a slight update to the recipe and slipped in a layer of avocado to the original, so ooops, mine is a Eight Layer Salad 🙂


½ Iceberg or Cos lettuce, shredded
* 1 avocado, optional
2 hard boiled eggs
250g mushrooms, cleaned and finely sliced
1 cup good quality mayo (I use Hellmanns)
2 tblspn sour cream (I used creme fraiche)
2 tsp Dijon mustard
1 tblspn lemon juice
6 shallots (ie scallion, green onions)
1 punnet cherry tomatoes
4 rashers bacon, finely chopped
2 tblspn parsley, finely chopped


1. Place shredded lettuce on bottom layer of glass bowl.  Add a layer of avocado*
2. Push eggs through a egg slicer into a dice and mix with mushrooms and add to bowl.
3. Top mushrooms and egg with grated cheese
4. Mix mayo, sour cream, mustard and lemon juice and shallots.  Pour over cheese.
5. Chop tomatoes in half and arrange over cream layer
6. Fry bacon until crisp just before serving.
7. Top with parsley

Serves 4-6


About Soul Kitchen Blog

Welcome to Soul Kitchen Blog. Sure food ultimately is fuel for the body but made with love is so much more and truly nourishes the soul. As cliche as it sounds, life really is too short to eat bad food and drink bad wine. I have a passion for cooking and a love of good food. I am committed to my quest of searching for fabulous recipes that just so happen to be gluten free. In recent years I discovered that I have intolerance to gluten and whilst its changed my eating habits somewhat, I refuse to allow it to limit my choices to eat well or make those that I cook for feel that they are missing out on anything. My mandate is simple... Feed the body and nourish the soul. I look forward to sharing my journey with you ....
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