Facebook

0
Pinterest

0
Save

0
Print

0

Seven-Layer Salad

0 Ratings

0 Comments

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

Ingredients

bag (10 oz) mixed salad greens (6 cups)

medium radishes, thinly sliced

medium green onions, thinly sliced (5 tablespoons)

medium stalks celery, thinly sliced (1 cup)

slices bacon, crisply cooked, crumbled

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)

Directions

Hide Images

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.

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

Nutrition Information

Nutrition Facts

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;