Peppie’s 7 Layer Salad

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Vegetable Minestrone

Vegetable Minestrone

Cheesy Cornbread Casserole

Your family will love this simple, savory side with any meal.

Enchilada Casserole

Enchilada Casserole – A delicious casserole for the slow cooker

Temp Low

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 footed bowl!


  • 1 head iceberg lettuce, finely chopped
  • 1 Package frozen peas
  • 1 Cup mayonnaise
  • 2 Cups finely chopped celery
  • 1- 1 1/2 Cups Finely chopped onion
  • 2- 2 1/2 Cups shredded cheddar cheese
  • 1 Pound cooked bacon, crumbled


  1. Step One

    Cook your bacon and let it cool. I like to crumble it and put it in the fridge so that it is nice and cold when adding it with the rest of the cold layers!

  2. Step Two

    Finely chop all veggies.

  3. Step Three

    I like to get out a pretty clear footed bowl so that the layers show up, and begin layering in the order ingredients are listed. You can do this in 2 or 3 layers!

  4. Step Four

    Refrigerate for at least an hour before serving- I even make it up the night before!

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