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18 FOUR SEASONS BREEZE | APRIL 2023 For the dressing • 2 cups mayonnaise • 2 Tablespoons apple cider vinegar • 2 to 3 drops hot sauce, optional • 1/4 cup grated Parmesan cheese • 1/4 teaspoon garlic powder • 2 teaspoons granulated sugar • 1/2 teaspoon seasoned salt • 1/4 teaspoon ground black pepper SEVEN LAYER SALAD Are you planning to serve a ham for Easter and need to decide how to use the leftovers? Ham is so versatile that it can be used in any number of dishes for any meal. I adapted a family recipe for salad by substituting ham for the bacon and adding shredded carrots to add texture. This salad dish is great for any gathering. It can be a light side dish for a holiday meal, served as a main course, or taken to a potluck. The salad is served in a glass container, either a bowl or baking dish so each layer is visible. Therefore, make sure all your layers are spread to the edge. Seven-layer salad has been around for decades. It was named for its seven colorful layers. Traditional seven-layer salad always contains iceberg lettuce, peas, eggs, cheese, and bacon covered with a coating of mayonnaise. There are many variants of this salad using additional or fewer ingredients. Popular variations include romaine, spinach, or basil instead of iceberg. Other variants include ingredients such as bell peppers, carrots, mushrooms, tomatoes, and other types of cheeses or meats. The point is this salad can be made with whatever ingredients you prefer. Play with your food, tantalize your taste buds, and most importantly enjoy the meal. Prep Time: 15 minutes; Cook Time: 20 Minutes; Total Time: 35 minutes plus chilling time; Chilling time 1 hour to overnight. Serves 10 to 12. INGREDIENTS DIRECTIONS For the dressing Prepare the dressing by whisking together the mayonnaise, apple cider vinegar, hot sauce, Parmesan, garlic powder, sugar, seasoned salt, and pepper in a medium bowl, set aside. For the salad • 8 cups coarsely chopped lettuce, about 1 head iceberg or 12 ounces romaine • 1/2 cup thinly sliced red onion • 1 1/2 cups shredded carrots • 1 10-ounce package frozen peas, thawed (I used cooked and shelled edamame) • 4 to 6 hardboiled eggs, peeled and sliced or chopped • 2 cups chopped ham or 1/2 to 3/4-pound bacon, fried and crumbled • 1/2 cup shredded smoked gouda or cheddar cheese For the salad Spread the lettuce evenly in the bottom of a glass bowl or 13" x 9" baking dish. Top lettuce with layers of onion, carrots, peas, and eggs. Evenly spread dressing over the salad mixture. Top with the cheese, then the ham or bacon. Cover and chill at least one hour to overnight. To serve, use salad tongs that will allow you to reach down through all the layers.

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