Seven-Layer Salad
Ingredients:
1 head iceberg lettuce, chopped
1 cup celery, sliced
1 cup green peas, thawed
1 cup shredded cheddar cheese
8 slices bacon, cooked and crumbled
1/2 cup green onions, sliced
4 hard-boiled eggs, chopped
For the Dressing:
1 cup mayonnaise
2 tablespoons sour cream
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
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In a small bowl, whisk together the mayonnaise, sour cream, sugar, salt, and black pepper. Set aside.
In a large glass bowl or trifle dish, spread the chopped lettuce evenly across the bottom.
Layer the celery over the lettuce.
Add the green peas in an even layer.
Sprinkle the shredded cheddar cheese over the peas.
Spread the dressing evenly over the cheese, sealing the edges to keep the lettuce crisp.
Top with the crumbled bacon, sliced green onions, and chopped hard-boiled eggs.
Cover and refrigerate for at least 4 hours or overnight to allow the flavors to blend.
Toss before serving or serve in layers.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8–10 servings
