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This recipe for 7-LAYER SALAD, by , is from TIME TO EAT!, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cathy (Mom)


4 c. chopped iceberg lettuce
16-oz. pkg. frozen peas
c. chopped onion
1 c. chopped celery
1 lb. bacon
6 hard boiled eggs chopped
1 c. mayonnaise
2 Tbsp. white sugar
1 c. shredded cheddar cheese

Cook, drain and cool frozen peas. Fry bacon and crumble. Spread chopped lettuce in the bottom of a 9 x 13 inch glass dish or trifle bowl. Layer over lettuce the peas, onion, celery, bacon and eggs. Mix together the mayonnaise and sugar. Dollop over top of vegetables. Sprinkle cheddar cheese over the top. Place cover on glass dish or seal with plastic wrap. Place in refrigerator overnight or make sure it sits for at least 4-6 hours.

FYI: In a pinch?
--Buy bags of lettuce blends that includes veggies.
--Buy packaged hard boiled eggs.
--Buy bacon bits instead of frying your own bacon.
--Mix things up by adding broccoli, cauliflower etc.
--Add some ranch seasoning mix with the mayonnaise for a fun ranch twist!




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