

Sunday 7 Layer Salad
Applewood Smoked Thick Cut Bacon 12oz
The Sunday 7 Layer Salad takes the classic picnic salad to new heights with delicious upgrades. Starting with fresh Little Gem lettuce and local heirloom tomatoes, this salad is layered with farm-fresh eggs, tiny peas, and Peppato dry jack cheese. The addition of herbed aioli and crispy Sunnyvalley Thick Cut Smoked Applewood Bacon provides a rich and savory twist, making this salad a standout at any gathering. Perfect for a refreshing main dish or a tasty side, this salad is sure to impress.

Serves:
6
Time To Prepare:
30
Directions
- Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Chop the bacon into small pieces and set aside.
- Prepare the Eggs: Place the eggs in a pot of cold water and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Transfer the eggs to a bowl of ice water and let cool. Peel and chop the eggs.
- Make the Herbed Aioli: In a small bowl, combine the mayonnaise, olive oil, lemon juice, minced garlic, and finely chopped fresh herbs. Season with salt and pepper to taste. Mix well until smooth. Note: The herbs used can be based on what you are growing in your garden or have available.
- Assemble the Salad: In a large glass salad bowl or trifle dish, (the layering is very visually attractive so showing it off in a glass vessel is a beautiful presentation) layer the ingredients as follows: Little Gem lettuce, diced heirloom tomatoes, chopped eggs, thawed peas, and grated Peppato dry jack cheese. Spread the herbed aioli evenly over the top layer effectively sealing the salad into the bowl beneath.
- Add Bacon: Sprinkle the chopped bacon over the herbed aioli layer. Season with salt and pepper to taste.
- Serve: Serve immediately, or chill in the refrigerator until ready to serve.
Ingredients
- 6 slices Sunnyvalley Thick Cut Smoked Applewood Bacon
- 1 head Little Gem lettuce, chopped
- 1 cup local heirloom tomatoes, diced
- 4 large eggs
- 1 cup frozen peas, thawed
- 1/2 cup Peppato dry jack cheese, grated
- 1/2 cup herbed aioli
- Salt and pepper to taste
For Herbed Aioli:
- 1/2 cup mayonnaise
- 2 tbs. olive oil
- 1 tbs. lemon juice
- 1-2 tbs. mixed fresh herbs (basil, parsley, chives, dill), finely chopped
- 1 garlic clove, minced
- Salt and pepper to taste