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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

7 Layer Salad Recipe

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This recipe for 7 Layer Salad is from The Down Home Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small head of lettuce
5-6 stalks of celery
2 medium green peppers
1 Spanish onion
1 10 oz. frozen peas
2 cups mayonnaise
2 tbsp. sugar
4 fresh whole tomatoes
2-1/2 cups shredded cheese
1 lb. bacon
Directions:
Directions:
Wash all vegetables and let drain. Shred the head of lettuce. Chop up the celery, peppers, onion, and tomatoes; thaw peas, and set aside. Cook bacon to crispy texture and crumble.
Using a 13x9x2 pyrex dish start layering your salad in the following sequence: Lettuce, celery, peppers, onion, peas.
Then mix the mayonnaise and sugar; pour that mixture over the layers to cover the salad.
Then sprinkle the tomatoes, bacon, and cheese over top. Cover dish with aluminum foil and refrigerate for about 24 hours.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Great Summer cook-out dish.
You can take out less than the 24 hours, but refrigerate at least 12 hours.

 

 

 

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