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Food

You Asked For It: Layer salad with personal touches

By ELLEN FOLKMAN
Published January 10, 2007

A recipe for seven layer salad was requested by Terri Hamilton. Many readers responded to Terri's request, and it seems to be a favorite. It goes by many names, including layered lettuce salad, nine layer salad, 8-hour vegetable salad and weeping salad.

This layered salad can be made in a deep bowl or a 9- by 13-inch baking dish. A clear dish allows you to see the layers and the colors. Jane Custer spices up her recipe with Ranch dressing mix.

The beauty of this recipe is you can substitute ingredients. For the onion, use green onion, sweet onion or Bermuda red onion. If you don't like cheddar cheese, use Parmesan or Swiss. Patricia Puka suggests adding sliced radishes or shredded carrots.

Basically, use what you like!

* * *

Seven Layer Salad

For: Terri Hamilton of St. Petersburg

From: Jane Custer of Spring Hill

1 head lettuce

1 box frozen peas

Onion, diced, to taste

1 jar Real Bacon pieces or 3/4 pound cooked bacon

1 head cauliflower, cut up

2 cups Miracle Whip

1 package Hidden Valley Ranch Dressing Mix

2 cups shredded cheddar cheese

- Layer lettuce, uncooked peas, cut-up cauliflower, onion, bacon and cheese. Sprinkle with dry Ranch dressing mix. Spread Miracle Whip over top. DO NOT MIX! Cover with plastic wrap.

- Refrigerate up to 12 hours before serving. Mix right before serving.

* * *

Layered Salad

For: Terri Hamilton of St. Petersburg

From: Kimberly Upright of Tampa

1 head of lettuce

1/2 cup diced celery

1/2 cup diced green pepper

4 hard cooked eggs, sliced

2 medium onions, sliced and pulled apart

1 10-ounce package frozen peas, uncooked

2 cups Hellmann's mayonnaise

2 tablespoons sugar

1 (4-ounce) package shredded cheddar cheese

8 slices crisp, crumbled bacon

- Cover the bottom of a 9- by 13-inch pan with the lettuce. Then layer as follows: celery, green pepper, eggs, onions and peas. Spread the mayonnaise evenly over ingredients. Sprinkle with the sugar and cheddar cheese. Top with bacon.

- Tightly cover and refrigerate overnight.

Recipe requests

Craig Miller recently visited the area from Salt Lake City and enjoyed the grouper almondine at Ballyhoo Grill in Tarpon Springs. He would like the recipe for the almond flour and white wine sauce that goes with the dish. Tom Belanger is looking for a recipe for his daughter. While she was visiting last year from Rhode Island she enjoyed the black bean and cheddar cheese dip from Publix, and she would like to make it at home.

You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.

[Last modified January 9, 2007, 11:23:02]