Seven (or more) layer salad

Recipe Source:
Aggie Fromm

Mom has made this salad since forever!
Why it is called seven layer salad I not sure, it has never been limited to seven layers. This was not the main dish, but could have been.
here is my version: but there are so many ways to do this right make it your own. there are three secrets to making this a WOW dish. They will be revealed at the end.

Starting at the bottom. Do not toss salad, simply layer each ingredient on top of the previous ones.

(ONE) Lettuce. Cut into bite size pieces. Traditional calls for iceberg. My work family seems to like Iceberg, so that is what I used. I think this would be awesome with spinach or a mix of garden baby greens.
(TWO) Diced tomatoes. ( these need to be the second layer so they do not make the other things too soggy as they drip during standing time)
(THREE) In the next green/white layer I combine on sliced, peeled and seeded cucumber, and about 5 stalks of thinly sliced celery. Celery is key to success of the crunch of this salad. You could do a layer of each, and the peeling seeding of the cucumber is my personal preference.
(FOUR a)Sliced black Olives.
(FOUR b) I used about 1/4 of a diced red onion mixed with the olives for this layer. I think the original calls for green onions or scallions more on the top, but again, personal preference is for red onions, and fewer than a full layer. Especially when returning to work with patients in the middle of the night.
(FIVE) Sliced white mushrooms
(SIX) 1/4 inch layer of Mayonnaise. HERE IS SECRET NUMBER ONE. Using low fat or fat free Kraft or Hellman's Mayonnaise gives this a very sweet ZIP. I think the acid level of fat free mayo is a bit higher to up the creaminess level of the reduced fat content. It is also fine with regular mayonnaise, and if you are a MIRACLE WHIP person, go for it. But whenever I make this salad, people often comment about how good the 'dressing layer is'. I think it has to do with the fact that I use fat free Kraft Mayo.
(SEVEN) Layer of shredded cheddar cheese, These cheese should preferably be fine shred Wisconsin aged cheddar, mixed with at least one other cheese. ( Monterrey Jack, or some other white cheese)
(EIGHT) 1 small bag FROZEN petite peas. The peas MUST STILL BE FROZEN.
cover the entire layer of cheese.
(NINE) Bacon. Need I say more. EVERYTHING IS BETTER WITH BACON ON IT!
(TEN) Sliced Hard boiled eggs, arranged to make your salad look beautiful.

Cover and refrigerate for at least two hours.

THIS IS SECRET NUMBER TWO:
Letting the peas thaw slowly over the mayonnaise layer allows the moisture to just barely drip through all the deeper layers. It allows the vegetables flavors to come through and slightly add to layers below.

SECRET NUMBER THREE:
For extra secret zip or do dah....
on the mayonnaise. LIGHTLY dust ( sprinkle) about two tablespoons of your favorite dried herb mixture.
If you or your friend are ranch dressing fans, you can use the dried powder mix and sprinkle it directly on the mayo. Other options are OLD BAY SEASONING, ( that is my favorite) herbs De Provence, or even Italian Seasoning if you are serving with an Italian meal.

The great thing about this recipe is you can make it your own !!

I have made Greek versions ( kalamata olives, more cucumbers, feta instead of cheddar and grilled red peppers) Italian, using slice salami instead of bacon and adding zucchini and red and green peppers. sometimes adding sliced green olives. ( that version was a bit salty for me, but everyone else loved it)

The LAST SECRET....
It should be served in a GLASS BOWL. If you have a Trifle Bowl, that is PERFECT. Straight sides, clear glass so your eyes can feast on the beauty of the layers before the first bite touches your lips.

Remember dining should be a feast for all the senses. Sight, Sound, Smell, Touch and Taste.

The rest of the dinner was equally awesome!! Carly provided the main BEEF POT ROAST
Jen brought Fried Red Potatoes
Bill delighted us with Chocolate Eclairs

Another GREAT Dinner for WORK

Crisp Chipotle Shrimp with Corn and Scallions

Ingredients:

1/3 cup mayonnaise
2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
3/4 teaspoon salt
4 cups corn (cut from about 7 ears)
1/3 cup water
4 scallions, thinly sliced
1 pound peeled and deveined large shrimp (about 21 to 25 per pound)
1 to 1 1/2 cups panko (Japanese bread crumbs)
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Preparation Put oven rack in middle position and preheat oven to 475°F.

Stir together mayonnaise, chipotle with adobo sauce, and salt in a bowl.

Pulse 1 1/2 cups corn in a food processor with water and 2 tablespoons chipotle mayonnaise until coarsely pureed. Transfer mixture to a shallow 2-quart gratin dish. Stir in scallions and remaining corn.

Toss shrimp with remaining chipotle mayonnaise in bowl to coat.

Put 1 cup panko in another bowl, then add shrimp in small batches, tossing to coat evenly and shaking off excess (add more panko if needed). Arrange shrimp in 1 layer on top of corn. Roast until crumbs are golden and shrimp are just cooked through, about 18 minutes.

We served with white rice and a green salad.

A crisp white wine or even Corona with a lime would be perfect with this dish. Seeing how we have "dinner for work" we have to skip the wine and beer!

SOURCE EPICURIOUS

REVIEW:

Not a hit.

First of all this was a bit spicy, even for this chili head. While the picture shows a can of chipotle, a jar of salsa and a hot sauce, only the can was used. Admittedly, I might have used more than the original recipe called for.

The spice was so overpowering that you could barely taste the shrimp. I like the flavor of shrimp. The subtleness was lost in the overwhelming taste of the chipotle/mayo mixture. Also, that mixture was a bit thick and heavy. If I would have had a lime I would have cut it with the juice of a lime, or even a lemon. I [prefer lime with chipotle). That might have offered the whole dish an interesting zest that was missing.

Also, I think i would have roasted the corn over flames on a grill. Roasted corn would have also added an interesting twist to this recipe.

The other concern was reheating. These probably were "crispy" when first removed from the oven. But even baking them separate from the corn dish and just reheating together did not maintain the crispiness suggested by the title.

While there where problem with this recipe as presented I think it is workable.

In conclusion:

1) Roast corn over open flame before removing husk and cutting from the ear.
2) Do not go over the amount of chipotle recommended. Even spice and heat lovers found my version a bit too much.
3) This the mayo/chipotle mixture with the juice of 1/2 of a fresh lime.

Bake the shrimp on a separate cooking sheet, serve immediately.

OK... not a winner, but not bad.