Peppie’s 7 Layer Salad
Enchilada Casserole – A delicious casserole for the slow cooker
So what if it’s raining have barbecue anyway with my wonderful smokey barbecued brisket. Use a second crock pot to make baked potatoes and add salad and...
Just a recipe I created off the top of my head
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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