Peppie’s 7 Layer Salad
Gambrill Pot Roast – A delicious, slow cooked recipe.
Creamy, yummy comfort food -- with added veggies!
We want to give a special shout out to our friend Tiffany who submitted this tasty, clean recipe. It may be healthy, but don’t let that fool you. This...
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.
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