Seven-layer salad

Yield: 1 Servings

Measure Ingredient
½ \N Head of Iceburg Lettuce chopped
1 cup Clery, chopped
1 cup Green pepper, chopped
1 \N Med. onion, sliced or diced
1 \N Box (10 oz.) frozen peas
1 pounds Bacon, fried and crumbled
5 \N Hard boiled eggs, sliced
2 cups Mayonaise
2 tablespoons Sugar
3 cups Shredded Cheddar cheese

Note: The name in the family recipe book is "Seven Layer Salad." Don't ask me why? It really isn't seven layers, but it has become my favorite. (BC) Using a fairly deep baking dish (I use a 4" deep 9" X 9" pyrex pan), place a bed of chopped lettuce on the bottom, then lay down a layer of celery, then onion, then green peppersm then peas, then eggs. The order is really not that important, and they will nor really constitute a solid "layer." Then and another layer of lettuce and repeat the procedure.

Mix mayonaise and sugar together and spread on top.

Sprinkle bacon and cheddar cheese on top of the whole thing.

Cover tightly and leave overnight in refrigerator, allowing mayonaise to permeate the whole thing. From Bumgarner Family Recipes submitted by Norma Wydick, Springfield, IL. (my Aunt Evelyn's neighbor) Posted on the Cooking Echo by Bud Cloyd.

From Gemini's MASSIVE MealMaster collection at

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