Seven-Layer Salad

Seven-Layer Salad is an excellent choice for a potluck or on a buffet. It is at its prettiest when you use a clear glass trifle bowl to layer it. This recipe is a winner!

Yield: 8 to 10 servings

Ingredients

• 1 head iceberg lettuce, chopped
• 4 cups chopped tomatoes
• 4 cups chopped cucumbers*
• 1 (16 ounce) package thawed frozen baby peas
• 1 red onion, chopped, or 1/2 cup sliced green onions
• 1 cup sliced radishes (optional)
• 4 hard-boiled eggs, peeled and sliced
• 3/4 cup mayonnaise**
• 3/4 cup sour cream**
• 1 tablespoon granulated sugar
• 1 1/2 cups shredded Cheddar cheese
• 12 ounces bacon, cooked crisp and crumbled

Instructions

1. In a large trifle bowl, layer lettuce, tomatoes and cucumber.
2. In a medium bowl, combine peas and green onion and layer on top of cucumber. Layer radishes (if using) and hard-boiled eggs over pea mixture.
3. In a medium bowl, combine mayonnaise, sour cream and sugar, stirring until smooth. Spread evenly over egg layer, sealing edges. Top with Cheddar cheese and bacon.
4. Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours.
5. Let stand at room temperature for 15 minutes before serving.

Notes

* Or slice the cucumbers and stand them up around the edge of the bowl for another beautiful effect.

** Or use 1 1/2 cups mayonnaise and omit the sour cream.

Attribution

Photo credit: (c) Can Stock Photo / bhofack2