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Seven Layer Make-Ahead Salad Recipe

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This recipe for Seven Layer Make-Ahead Salad, by , is from Calvary Chapel Myrtle Beach 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!

Wendi Dozler


1 large head iceberg lettuce - rinsed, dried & chopped
1 Sweet Vidalia onion finely sliced on a mandolin OR (a red onion or 25 green onions sliced)
12 oz. package frozen green peas, rinsed & dried
2 cups chopped cauliflower (or finely sliced on a mandolin)
5 stalks diced or finely sliced celery stalks

2 cups mayonnaise. (can add c. Sour cream if prefer)
2 tablespoons white sugar
⅓ cup grated Parmesan cheese if desired
1 tsp. Old Bay Seasoning salt

3 cups shredded sharp Cheddar cheese (or Jack etc.)
1 cup Hormel real crumpled bacon, (or 1lb. fried bacon)

Use hormel bacon (or cook bacon in a deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.) In a large flat (glass) bowl or casserole dish, place the chopped lettuce and top with a layer of onion, peas, cauliflower, and celery. Prepare the dressing by whisking together the mayonnaise, sugar, seasoning salt and Parmesan cheese. Drizzle over salad and spread to seal veggies.
Top with cheddar cheese and bacon. Refrigerate for 8 hours or overnight.




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