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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Seven Layer Salad Recipe

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This recipe for Seven Layer Salad is from Favorite Recipes from the The Kyler/Mays Family, 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:  
• 4 c. chopped iceberg lettuce

• 16 ounces package frozen peas cooked drained and cooled
• 1/4 cup chopped onion
• 1 cup chopped celery
• 1 cup bacon crumbles
• 6 hard-boiled eggs, chopped

• 1 cup mayonnaise
• 2 Tablespoons white sugar
• 1 cup shredded cheddar cheese
Directions:
Directions:
1. Spread chopped lettuce in the bottom of a 9 x 13 inch glass dish or trifle bowl. Top with peas, onion, celery, bacon and eggs.
2. Spread mayonnaise over the top of vegetables. Sprinkle with sugar. Spread cheddar cheese over the top. Place cover on glass dish or seal with plastic wrap. Place in refrigerator overnight.
3. Toss before serving.


An added note from where I found the recipe. “I made this but left celery out and added carrots and green onions. I mixed mayo, vinegar, mustard, sugar, salt and pepper for the dressing. Then I put the veggies on the bottom, then the dressing followed by cheese and bacon. It was so much better than it was when I had it as a kid. It didn’t get watery and the bacon stayed crisp.”
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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