Thursday, November 10, 2005
Seven Layer Salad
1 head lettuce such as romaine or red leaf, torn into bite size pieces
1 medium red onion, diced
1 green pepper, diced
1 10 ounce package of frozen peas
Layer each item in a large salad bowl.
Mix together 2 Cups mayonnaise, 2 Tablespoons Sugar, and 2 Tablespoons rice vinegar (or other mild vinegar)
Spread over layered salad.
Sprinkle over the top: 2 cups grated cheddar cheese and 8 strips bacon, fried crisp and crumbled.
Cover and refrigerate overnight. Toss just before serving.
This recipe is on a 3x5 card in my recipe box, written in pencil in my sister Janet's handwriting. The recipe was given to her by a woman she worked with over 25 years ago. I hadn't made it in years, but a few years ago made it for Thanskgiving and now my family considers it a "must-have" traditional Thanksgiving and Easter dish.