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Seven-Layer Salad

  • Prep 30 min
  • Total 2 hr 30 min
  • Ingredients 8
  • Servings 6

Ingredients

1
bag (10 oz) mixed salad greens (6 cups)
8
medium radishes, thinly sliced
5
medium green onions, thinly sliced (5 tablespoons)
2
medium stalks celery, thinly sliced (1 cup)
12
slices bacon, crisply cooked, crumbled
1
box (9 oz) frozen baby sweet peas, thawed
1 1/2
cups reduced-fat mayonnaise or salad dressing
1/2
cup shredded Cheddar cheese or grated Parmesan cheese (2 oz)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
890mg
37%
Potassium
370mg
11%
Total Carbohydrate
13g
4%
Dietary Fiber
3g
11%
Sugars
6g
Protein
12g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Keep salads cold at picnics or other outdoor events by placing the serving container in a bowl filled with ice.

To save time, use precooked bacon slices, available in the meat department of the supermarket.

"I have been making this salad for over 20 years and am always told to bring it to potlucks while other people get to choose what to bring." --TEWicks

Directions

  • 1 In deep 3-quart salad bowl, place salad greens. Layer radishes, onions, celery, bacon and peas over greens.
  • 2 Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
  • 3 Cover; refrigerate at least 2 hours to blend flavors but no longer than 12 hours.
  • 4 Just before serving, toss if desired. Store covered in refrigerator.

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