Seven-Layer Salad

Photo Credit
Sam Jones/Quinn Brein
The Editors
10 to 12 servings
Preparation Method
Ruth L. Walker Friends of the Dover Public Library, Dover, N
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This attractive Seven-Layer Salad looks great when assembled in a clear glass bowl. This salad must be made about 8 hours before serving, which makes it very convenient for church suppers and potlucks when you don’t have time for a lot of last-minute preparations.

1 head lettuce, torn in bite-size pieces
1 cup diced green bell pepper
1 cup chopped celery
1 cup diced onion
1-1/4 cups frozen and defrosted peas
2 cups mayonnaise
1 tablespoon sugar
6 slices cooked bacon, crumbled
3/4 cup cheddar cheese

Place lettuce into a clear salad bowl. On top of the lettuce, layer peppers, celery, onions, and peas, in that order. Spoon mayonnaise over peas to cover. Sprinkle sugar over mayonnaise, then bacon, and top with cheese. Cover tightly with plastic wrap and refrigerate for at least 8 hours before serving.

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