On Line Cookbook
Seven Layer Salad
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A favorite from the '70s and it can be made ahead!



  • 1 large head iceberg lettuce, shredded or torn
  • 1/2 cup (125 ml) green pepper, chopped
  • 1/2 cup (125 ml) celery, chopped
  • 1/2 cup (125 ml) onion, chopped
  • 1 pkg. (10 oz (280 grm).) frozen green peas
  • 2 cups (475 ml) mayonnaise
  • 2 tbsp (30 ml) sugar
  • 6 oz (168 grm). sharp chedder cheese, grated
  • 8 bacon strips, fried, drained and crumbled
  • Place lettuce in salad bowl.
  • Add in layers green pepper, celery, and onion.
  • Top with green peas.
  • Spread mayonnaise over the peas.
  • Sprinkle sugar on the mayonnaise (this becomes the dressing).
  • Top with chedder cheese and bacon.
  • Cover and refrigerate for at least 24 hours.
  • May be tossed before serving.
This particular recipe says to cook, drain and cool the peas before adding them. Personally, I prefer the crispness the uncooked peas add to the salad. This salad is also known as 24 Hour Salad.

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