Southern 7 Layer Salad in a Mason Jar
If you want to add more gluten free recipes to your recipe box, Southern 7 Layer Salad in a Mason Jar might be a recipe you should try. This recipe serves 8 and costs 95 cents per serving. One serving contains 325 calories, 7g of protein, and 23g of fat. It is a cheap recipe for fans of Southern food. It is brought to you by Foodista. Not a lot of people made this recipe, and 6 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up red bell pepper, yellow onion, peas, and a few other things to make it today. It works well as a salad. With a spoonacular score of 38%, this dish is rather bad. Similar recipes are Everyday Mason Jar Salad, Mason Jar Salad Shakers, and Mediterranean Turkey Mason Jar Salad.
Servings: 8
Ingredients:
- 8 slices thick cut bacon
- 1/2 tsp black pepper
2 eggs
- 5 cups lettuce, washed and chopped (I use romaine or butter lettuce)
- 1/2 cup mayo (I like Duke's)
- 2 cups frozen peas, partially thawed
- 1 red bell pepper, diced
- 1/2 cup sour cream
1/2 cup sugar
- 1 yellow (or red) onion, diced
Equipment:
frying pan
bowl
paper towels
egg slicer
canning jar
knife
Cooking instruction summary:
- For dressing: in a small bowl mix together mayo, sour cream, sugar, and pepper. Chill until ready to serve.
- Meanwhile cook bacon in a skillet until crisp. Remove to a paper towel lined plate to cool then dice into bite size pieces.
- Dice eggs into bite size pieces with a knife or egg slicer.
- To plate: I like to serve mine in large mason jars (21oz) for presentation as an entree. But can also be arranged in bowls or a large trifle dish. Add a couple spoonfuls of dressing in the bottom of the jar, top with chopped lettuce, onions, red bell pepper, peas, egg, and bacon. You can screw a lid on top of jar, shake, and then eat out of the jar or pour into a bowl and enjoy!
Step by step:
1. For dressing: in a small bowl mix together mayo, sour cream, sugar, and pepper. Chill until ready to serve.Meanwhile cook bacon in a skillet until crisp.
2. Remove to a paper towel lined plate to cool then dice into bite size pieces.Dice eggs into bite size pieces with a knife or egg slicer.To plate: I like to serve mine in large mason jars (21oz) for presentation as an entree. But can also be arranged in bowls or a large trifle dish.
3. Add a couple spoonfuls of dressing in the bottom of the jar, top with chopped lettuce, onions, red bell pepper, peas, egg, and bacon. You can screw a lid on top of jar, shake, and then eat out of the jar or pour into a bowl and enjoy!
Nutrition Information:
covered percent of daily need
