Serves: 6
1. Place salad greens in large glass bowl. Layer celery, radishes, onions, bacon and peas on salad greens.
2. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese. Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Toss before serving if desired. Store covered in refrigerator.
NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 540 (Calories from Fat 480) Fat 52g (Saturated 10g) Cholesterol 50mg Sodium 700mg Carbohydrate 10g (Dietary Fiber 4g) Protein 10g % DAILY VALUE: Vitamin A 14% Vitamin C 28% Calcium 14% Iron 10% DIET EXCHANGES: 1 High-Fat Meat 2 Vegetable 8 1/2 Fat
Lighter Seven-Layer Salad: For 11 grams of fat and 170 calories per serving, substitute 1/2 cup reduced-fat mayonnaise and 1 cup plain fat-free yogurt for the 1 1/2 cups mayonnaise. Decrease bacon to 6 slices and cheese to 1/4 cup.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Seven-Layer Salad recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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