Peppie’s 7 Layer Salad
Light summer salad that is perfect for hot weather.
By request, here's my Porcupine Meatballs recipe for the slow cooker. Kids love them, but they also make a great sandwich or appetizer.
A flavorful soup that you can change up or serve with various sides, salad, bread, over pasta, etc. :)
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
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!
Finely chop all veggies.
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!
Refrigerate for at least an hour before serving- I even make it up the night before!
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