Seven Layer Salad
1 medium head of lettuce
1 cup celery, diced
4 hard-boiled eggs, sliced
10 oz. frozen peas, uncooked
½ cup green peppers, sliced
1 medium sweet onion, sliced thin
1½ cups mayonnaise
2 tbsp. sugar
4 oz cheddar cheese, grated
8 slices bacon, fried and crumbled
Tear lettuce into bite-sized pieces and place in a large bowl or 9"x13" glass dish. Layer celery on top, then
eggs, peas (separated), peppers, and onion. In a separate bowl, combine mayonnaise and sugar. Spread
over the salad. Sprinkle with cheese. Cover and refrigerate 8 to 12 hours. (Seal tightly and salad will keep
for a week.) Sprinkle with crumbled bacon and parsley before serving. Serve it layered as prepared, or
toss the salad.
Yield: about 18 servings.
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