My mother-in-law makes this salad for certain events all the time. Hubby grew up with it and he loves it, a lot. We had our July birthday party here at my house yesterday and it was super hot outside so I wanted cool things to serve at dinner. I thought MIL 7-layer Salad would be perfect. Even picky people who normally don’t eat salads like this like this particular salad.
Mother-In-Lay 7 Layer Salad
by Linda Wright
- 2 small heads iceberg lettuce
- 1 head cauliflower
- 1 small white onion
- 1 package Hormel Real Crumbled Bacon (you can use other brands, but not the hard fake pieces – has to be real bacon)
- 2 cups shredded cheddar cheese – not finely/fancy shred
- Parmesan cheese – use Kraft canned (or other brand), not fresh for this
- Large bottle Hidden Valley Original Ranch Dressing
You will need a large bowl for this salad. It will compress a lot, but to start out you need more room. The bowl I’m using in the pictures is a large 32-cup Tupperware bowl. Wash and tear lettuce into small bit size pieces. Use half as the first layer. Next wash and cut/tear your cauliflower into small pieces – I like to use mostly the tips and not very much of the little stems personally. Use half of this as your next layer. Chop the onion finely and use half for layer three. Next sprinkle half the bacon crumbles. Now one cup of the shredded cheddar. I never measure the Parmesan cheese, just sprinkle over the top to lightly cover it all. Then half of the Hidden Valley Ranch is next. Now just repeat all the layers. Put this in the fridge and let it set for at least 5 hours. When you are ready to serve toss the entire salad well – you can transfer to a smaller bowl if you like at this point as well as it will have compressed quite a bit. This makes a large amount of salad, easily can feed 16 portions with this!