It’s just after 7 on a Saturday morning and already I’ve done a million things. Truthfully, if I count all of my activity since Thursday morning, I should say that I have done a trillion things. But I’m only typing about this morning.
We’re heading to Tyler in a few hours for our final Christmas celebration. The Hayley extended clan had very busy holiday schedules, so this is our first opportunity to get together, exchange gifts and (importantly!) eat.
Before Kelly and I get on the road, we’re running in the last Winter Trilogy Race, the Snowman Shuffle. Expect a report on that tomorrow…
My task this morning (and last night) was to get my food items cooked and ready to go. My contributions to the feast are Jack Black Bean Dip, the Hayley Family Fruit Salad and Kelly’s current favorite salad, 7-Layer Salad.
Kelly first tasted 7-Layer Salad at the Alloway Extended Family Christmas – my cousin, Tiffany, brought it. Honestly, I’m a little shocked that we’re about to celebrate our 10th anniversary and this is the first time he’s had 7-Layer Salad, because it’s been a part of our family get-togethers for as long as I can remember. Apparently, I don’t remember the past 10 years very well!
The salad is a traditional Southern, and farm family, recipe. You can use most any vegetable you like (or what’s in season). I’ve tweaked it to include our favorite things.
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1 head of iceberg lettuce, chopped (you’ll only use 1/2 to 3/4 of this)
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1 package frozen peas, thawed
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4 stalks celery, diced
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1 green bell pepper, diced
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1 carrot, diced
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1 cucumber, peeled and diced
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1 sweet onion, diced (if in season)
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8 oz mushrooms, sliced
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1 c. light mayo
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2-3 T. sugar
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2 c. grated cheddar cheese
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1/2 bunch green onions, diced
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6 slices turkey bacon, crumbled
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3 hard boiled eggs, sliced
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2 tomatoes, diced
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Salt and pepper
My version for the Hayley get-together has tomatoes on the side because of family member food allergies.