Peppie’s 7 Layer Salad
Combined a few different recepies and tips from a few friends.
Barbeque Turkey Meatballs – A delicious recipe for the slow cooker
Dilled Pot Roast with Mushroom Sauce – A simple and delicious recipe for the 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 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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