Seven Layer Salad
Yield
8 servingsPrep
15 minCook
0 minReady
20 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | heads |
iceberg lettuce
chopped |
* |
1 | cup |
celery
chopped |
|
1 | cup |
green bell peppers
chopped |
|
1 |
onions
sliced or diced |
* | |
10 | ounces |
green peas
frozen |
|
1 | pound |
bacon
fried, crumbled |
|
5 | large |
eggs
hard boiled, sliced |
|
2 | cups |
mayonnaise
|
|
2 | tablespoons |
sugar
|
|
3 | cups |
cheddar cheese
shredded |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | heads |
iceberg lettuce
chopped |
* |
237 | ml |
celery
chopped |
|
237 | ml |
green bell peppers
chopped |
|
1 | each |
onions
sliced or diced |
* |
289 | ml/g |
green peas
frozen |
|
453.6 | g |
bacon
fried, crumbled |
|
5 | large |
eggs
hard boiled, sliced |
|
473 | ml |
mayonnaise
|
|
3E+1 | ml |
sugar
|
|
7.1E+2 | ml |
cheddar cheese
shredded |
Directions
Using a fairly deep baking dish (9x9 inch pyrex pan), place a bed of chopped lettuce on the bottom, then lay down a layer of celery, then onion, then green peppers, then peas, then eggs.
The order is really not that important, and they will nor really constitute a solid layer.
Then and another layer of lettuce and repeat the procedure.
Mix mayonnaise and sugar together and spread on top. Sprinkle bacon and cheddar cheese on top of the whole thing.
Cover tightly and leave overnight in refrigerator, allowing mayonnaise to permeate the whole thing.