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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seven Layer Salad Recipe

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This recipe for Seven Layer Salad is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", 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 pound bacon
1 large head iceberg lettuce-rinsed, dried and chopped
1 red onion, chopped
1 10 ounce package frozen green peas, thawed
10 ounces shredded cheddar cheese
1 cup chopped cauliflower
1-1/4 cup mayonnaise
2 tbsp white sugar
2/3 cup grated Parmesan cheese
Directions:
Directions:
Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside

in a large flat bowl, place the chopped lettuce and top with a layer of onion, pease, shredded cheese, cauliflower and bacon.

Prepare the dressing by whisking together the mayonnaise, sugar and parmesan cheese. Drizzle over salad and refrigerate until chilled.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Layer this salad in a glass bowl

You can also use ranch dressing

 

 

 

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