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Hearty Eight-Layer Salad Recipe

Hearty Eight-Layer Salad Recipe photo by Taste of Home

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I'm a 77-year-old great-grandmother and have been making this satisfying salad for years. It's my most requested recipe for family gatherings. It's simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing. -Noreen Meyer, Madison, Wisconsin

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Hearty Eight-Layer Salad Recipe

Prep: 20 min. + chilling

Yield: 10 Servings

20 20

Ingredients

1-1/2 cups uncooked small pasta shells
1 tablespoon vegetable oil
3 cups shredded lettuce
3 hard-cooked eggs, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup julienned fully cooked ham
1 cup julienned hard salami
1 package (10 ounces) frozen peas, thawed
1 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped green onions
2 teaspoons Dijon mustard
1 cup (4 ounces) shredded Colby or Monterey Jack cheese
2 tablespoons minced fresh parsley

Directions

Cook macaroni according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat.
Place the lettuce in a 2-1/2-qt. glass serving bowl; top with macaroni and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight.
Just before serving, sprinkle with cheese and parsley. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 417 calories, 32 g fat (8 g saturated fat), 106 mg cholesterol, 791 mg sodium, 17 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Hearty Eight-Layer Salad in Quick Cooking July/August 2000, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Hearty Eight-Layer Salad

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(11-12) of 12 reviews

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Reviewed on May. 27, 2009 by scrambledwithcheese

I got this recipe from a friend, except her recipe called for italian dressing instead of oil, and cheddar instead of Monterey or Colby. For the meat she uses whatever lunch meat she has, cut into strips. It is sooooo good!

Reviewed on May. 03, 2008 by whateverfood

I remember eating this a very long time ago when I was a kid- glad to see someone is still sharing it!

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