I’ve been serving this crisp,refreshingly tasty salad for years on holidays such as Easter and Christmas. Best of all, it’s prepared the night before. There are never any leftovers. If you have a trifle bowl or flat bottomed clear glass bowl, I would recommend using that, as the layers are so pretty and festive looking.

Seven Layer Salad

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

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
• 2 cups cherry tomatoes, cut in half
• 1 cup chopped celery
• 1 1/4 cups mayonnaise
• 2 tablespoons white sugar
• 2/3 cup grated Parmesan cheese

Directions

Fry bacon in skillet over medium high heat until crispy. Remove from skillet and drain on a paper towel. Then crumble the bacon and set aside.
Place the lettuce evenly in the bottom of a flat bottomed bowl . Next sprinkle the onions over the lettuce, followed by the peas. Spread the shredded cheese over the peas, followed by the celery, then the tomatoes and finally the bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Spread the dressing evenly over the top, cover tightly with plastic wrap and refrigerate overnight (or for a minimum of 8 hours).
When ready to serve, toss the salad and enjoy!

Notes

Note: You can also add whatever other kinds of veggies you like. Examples: Cauliflower, black olives, red or yellow peppers, etc, but DO NOT mess with the dressing ingredients!
I have made this using Swiss cheese instead of the cheddar and I must say, it was quite tasty.