"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Seven-Layer Salad Recipe

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This recipe for Seven-Layer Salad, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evie Martin
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 head iceberg lettuce, torn
3 carrots shredded
1/2 cup celery , diced
1 cup red or green pepper diced
1 bunch radishes, sliced
1/2 cup red onion, chopped fine
2 cups frozen peas, microwaved for 3 min.
2 cups cheddar cheese, shredded
1 # bacon fried crisp and crumbled
2 cups mayonnaise

Directions:
Directions:
In a large salad bowl layer vegetables, starting with lettuce and ending with onion. If using a glass bowl I like to alternate the colors of the vegetables. Add frozen peas. Cover with saran wrap and refrigerate overnight. Before serving cover with mayonnaise, add shredded cheese, then the bacon. The amounts of vegetables you use can vary depending how big you want the salad to be.

Personal Notes:
Personal Notes:
This is our favorite salad for Thanksgiving dinner.

 

 

 

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