Peppie’s 7 Layer Salad
Cheesy Ham and Potato Casserole – A delicious recipe made with a slow cooker
When we found this recipe we knew it would be a hit with our families… coke with a roast?!?! You bet! The roast turns out SO tender and falls apart when...
Have plenty of napkins on hand to catch the drips from these lip-smackin’ slow cooker rib delights.
Used 6-quart slow cooker
This recipe is a family favorite year round in our house, but the fact that it is a refrigerated, light, crisp salad just makes me think of summer time! If you noticed, all of the chopped veggies need to be “finely” chopped. This makes them layer really nicely and it is especially pretty in a clear bowl!
- 1 head iceberg lettuce, finely chopped
- 2 cups celery, finely chopped
- 1 onion, finely chopped
- 1 bag frozen peas
- 1 to 1 1/2 cups mayo
- 1 pound bacon, cooked and crumbled
- 2 cups shredded cheese
The ingredients will be used in 3 layers, so distribute evenly when layering. Use
mayo to your liking; I spread thinly, just enough to fill in space between the
Chop all veggies and combine first the ingredients making the salad mix.
Start layers: salad mix, frozen peas, mayo, bacon, cheese. Repeat 2 more times.
I like to make this up the night before and let it chill in the fridge.
Leave a Review
You must be logged in to post a comment.