Potluck Seven Layer Salad

Ingredients

• 3 Heads Of Romaine Lettuce
• 3 Cups of Real Bacon Bits
• 1 16 ounce Bag of Shredded Cheddar Cheese
• 1 16 ounce Bag of Baby Peas
• 10 hardboiled eggs
• 1 extra large red onion, diced
• 1 16 ounce Bag of Riced Cauliflower (the raw refrigerated one, not frozen)
• 4 cups of mayo
• 2 tablespoons of white sugar
• 3 tablespoons of tomato powder (optional, can sub ketchup)
• 3 tablespoons of dried chives
• 2 tablespoons of dried parsley
• Black Pepper to taste

Instructions

I layer this salad in a large container 13 x 9 cupcake carrier with a lid, because it is best if you make it and let it sit overnight. You can also layer it in a trifle bowl, as it look beautiful layered.

1. Chop the romaine lettuce in bite sized pieces and layer in the bottom of your dish.
2. Add the red onion thats been chopped semi fine.
3. Add the cauliflower rice and then the peas.
4. In a bowl, mix the mayo, white sugar, black pepper, parsley, chives, and tomato powder or ketchup and whisk until smooth. This dressing should be tangy and slightly sweet. You can taste this and adjust the seasonings and herbs to your preference.
5. Spread a thin layer of the dressing over the salad layers you have already created. I use about 2 cups, you can eyeball this, it doesn’t have to be precise.
6. Add your bacon, I use the real bacon bits, you can also make a pound of bacon and chop it very small. Spread the bacon over the whole salad.
7. Slice your hardboiled eggs into thin slices and spread over the salad.
8. Add the rest of the dressing and spread over the entire salad.
9. Add the cheddar cheese over the whole top, I sprinkle extra chives and parsley over the top of the cheese, you can also use sliced green onions and/or diced tomatoes.
10. Refrigerate at least 4 hours, its best kept overnight before serving. You can toss to serve but it looks beautiful served in “slices”.