Last Sunday Bruce and I went to my awesome nephew's mission report in Twin Falls. He's a great kid and did a great job with his talk- he really reminded me of his dad. After church we had a potluck lunch at my sister's house. Family and good food- that's what it's all about. I made Spicy English 7-Layer Salad. It's one of my favorites. It might not be for everyone because the dressing is made of mayonnaise, brown sugar and curry powder. It has a sweet and savory thing going on. But it's good! You can do what I did and mix all the ingredients up in a bowl, or you can layer it like a Sara's Salad.
Spicy English 7-Layer Salad- 10-12 servings
2 cups small seashell pasta
4 carrots, peeled and julienned
1/2 head leaf lettuce - rinsed, dried, and chopped
1 medium cucumber, peeled, seeded, and diced
3/4 cup frozen green peas
1/2 cup frozen whole-kernel corn ( I left this out!)
2 cups mayonnaise
2 tablespoons brown sugar
1 tablespoon curry powder
1/2 teaspoon garlic salt
1 cup shredded Cheddar cheese
Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.
I think this dressing would be delicious in a chicken salad- I'm going to have to try that!