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Recipe for Seven-Layer Salad | Almanac.com

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Seven-Layer Salad

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
10 to 12 servings
Category
Salads
Course
Main Dish
Preparation Method
No Cook
Credit
Ruth L. Walker Friends of the Dover Public Library, Dover, N
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook
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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.

Ingredients
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
Instructions

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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Comments

Barbara SHANE (not verified)

3 years 12 months ago

Made it and loved it. Easy to make. Will be making it again

Samantha (not verified)

5 years 11 months ago

My sister makes this all the time. We've always heard it called "Commuter Salad", and we make it in large Tupperware containers. We often took it to the ICU where we worked together because it will keep for several days if refrigerated in an airtight container. Excellent for fast lunches when all the time you have is about 15 minutes in the nurses lounge, because the Unit is so busy there's no time to take a real lunch beak in the cafeteria. Love this stuff!

rondagc13 (not verified)

11 years ago

I know what's for dinner tonight! I also have a version of this salad: Use chopped green onions instead of regular onions. A can of sliced water chestnuts in place of green peppers. My "frosting" uses 1/2 c Mayo, and 1 1/2 c sour cream combined; no sugar. Also replace the cheddar with Parmesan on top with the bacon. Can't wait to try the OFA version!

Datalady (not verified)

11 years 11 months ago

I have made this salad for years - thought I created it actually...however, NEVER EVER put the lettuce on the bottom as it turns mushy and rusty--I always put a mixture of onions on the bottom, the fragrance permeates up thru all the other layers to the top...and it is wonderful---Mine has more color--use red sweet peppers and black olives, raddishes -- but your topping sounds great too--so I will try this on my next one--I normally mix dry Italian dressing mix w/ the mayo frosting -