I remember trying layered salads for the first time back in the 1970s. Unlike most retro recipes that have been tweaked and retweaked until they barely resemble the original, layered salads have stayed relatively the same over the years.
Having seven layers of deliciousness all in one bowl makes this an everlasting side dish for so many different occasions and times of year. I’ve certainly served it during the summertime, but I’ve seen it on Thanksgiving buffets and as a lighter side dish to the heavy foods served during the Christmas season. It works as well with hot dogs as it does prime rib.
Most recipes call for shredded cheddar as one of the layers, but I often leave it out since it can get gummy. Instead, I use Parmesan from the little green can.
(READ MORE: Make salad a main dish by adding whole grains)
Use this recipe as a reminder to add this to your fall and winter lineup of side dishes. It’s a refreshing take on humdrum tossed salads, and it’s fun to use iceberg lettuce for a change when so many salads now are filled with more healthful greens. I do, however, add a layer of spinach to the mix to give it that healthful edge.