Seven Layered Salad

When company was coming, our mother would occasionally make this salad for a special dinner. This is an excellent salad for a buffet or barbecue and should be made a day ahead. My sister-in-law took my cookbook, ‘From Oma’s Kitchen’, to the Mennonite village of Waltheim in Russia. The women there made the salad from the picture displayed because they could not read English. It was a real hit.

3 cups/750 ml shredded iceberg lettuce (Washed and chilled)

3 green onions (chopped)

1 medium zucchini (thinly sliced)

2 carrots (shredded)

2 cups/500 ml sliced mushrooms

1 cup/250 ml chopped celery

2 medium tomatoes, diced

1 cup/250 ml shredded cheddar cheese

½ cup/125 ml bacon bits

1 green onion (chopped)

Dressing:

1 cup/250 ml creamed cottage cheese

½ cup/125 ml sour cream

4 Tbsp/60 ml salad dressing

½ tsp/2 ml salt

1 tsp/5 ml prepared mustard

1 Tbsp/15 ml lemon juice

Prepare all ingredients. Layer the first seven ingredients in a clear, straight - sided large glass bowl, in the order that they appear in the recipe. Mix ingredients for the dressing and cover the salad ingredients. Garnish with the cheese, bacon, and one green onion. Refrigerate overnight – or at least 4 hours. Serves 8 - 10 people Enjoy!