Friday, March 2, 2018

7 Layer Salad

Get up early, get out your favorite knife and start cutting, chopping and cubing to prepare this delicious bad boy to satisfy company.  If there's a vegetarian in the house, keep the bacon to one side.  The dressing turns this from your average dinner salad into a "can-I-have-another-scoop?" pleaser.

  • For the salad
    • 6 cups romaine lettuce, chopped
    • 8 ounces grape tomatoes, cut in half
    • 1 english cucumber, cubed (small)
    • 4 stalks celery, chopped
    • 16 ounce bag frozen peas
  • For the dressing
    • 1 ½ cups Hellman's mayonnaise
    • ½ cup sour cream
    • 3 tbsp vinegar
    • 2 tbsp sugar
  • For the topping
    • 8 ounces sharp cheddar cheese
    • 12 ounces applewood smoked bacon, cooked and crumbled
    • 1 bunch of green onions, finely minced
  • Combine dressing ingredients in a separate bowl and mix well.
  • In a 9”x13” dish layer the salad ingredients. Start with a layer of romaine lettuce, then a layer of tomatoes, a layer of cucumbers, a layer of celery and a layer of peas.  
  • Pour the dressing over the top of the peas and spread to cover, bringing the dressing all the way out to the edges of the dish.
  • Sprinkle the cheese, bacon and green onions on top.
  • Cover and refrigerate for up to 8 hours.