I think this is my Aunt Phyllis's recipe. It's interesting that you don't mix everything together -- you just layer it in there and leave it to fate for twelve long, lonely hours.
The recipe's pretty adamant about no foil. I wonder what happens if you do use foil instead of saran wrap. Is it like putting metal in a microwave oven? Does anyone know a scientific reason why foil might be a bad idea?
Does anyone know a medical reason why two cups of Hellmans might be a bad idea?
This is a variant on the 12-layer salad (also known as the 7-layer, or 13-layer, or...). The key to the dressing is the sugar. You can use Splenda instead and it tastes fine. I made a layered salad not too long ago, but I use the following ingredients: iceberg lettuce, shredded cheddar, bacon pieces, peas, cauliflower, broccoli, carrot shavings, and some sort of onion (white or green).
Foil? I don't know, maybe because it's not watertight or airtight, it will let the ingredients dry out too much?
Posted by: Rachel Wolfe | November 09, 2005 at 05:20 PM
I think the foil can sort of "break down" in spots and come off on the food. I have seen it done before. I don't know if it's acidic somehow or what. I think that's probably it, anyway.
Posted by: Stephanie | November 17, 2007 at 04:38 PM
I think the foil can sort of "break down" in spots and come off on the food. I have seen it done before. I don't know if it's acidic somehow or what. I think that's probably it, anyway.
Posted by: Stephanie | November 17, 2007 at 04:39 PM