Seven-layer Salad


This salad is known for giving salads of the 1950s a bad name when it comes to health (Wikipedia info). You’re thinking of Bon Jovi right now too, aren’t you? (…singing… “a bad name, bad name.”) I can probably compare anything to Bon Jovi. Not that I’m a die-hard fan . . . but Bon Jovi has been around so long and has so many recognizable hits that I can’t help but think of their lyrics when certain topics come up. If you read my post on Scrambled Eggs, you’d know what I’m talking about. While this may not be the lowest fat/healthiest salad of all time, it is one of my favorites. It is so flavorful. And the combination of ingredients . . . well, they were MFEO. Made for each other. Yes, now I’m quoting “Sleepless in Seattle.” (Am I a media junkie? I think so.)


1 small head iceberg lettuce, chilled and washed

½ c green onions, diced

1 c celery, sliced

2 c frozen petite peas, thawed

1 1/2 c sour cream

1/2 c mayonnaise

1/2 c grated parmesan cheese

1 c cooked, crumbled bacon


Chop lettuce into 1-inch pieces. Layer lettuce, green onions, celery, and peas in bowl. In small bowl, mix sour cream and mayonnaise. Add half the parmesan cheese. Spread over vegetables. Sprinkle remaining parmesan cheese on top. Cover with plastic wrap and refrigerate several hours or overnight. Sprinkle bacon on top right before serving.


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