Seven-Layer Vegetable Salad: The Best Seven-Layer Vegetable Salad Recipe from Cook'n

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	Seven-Layer Vegetable Salad

Serves: 12

Print this Recipe

Prep Time: 20 minutes (ready in 4 hours 20 minutes) - Yield: 12 servings

   1/2 pound sliced bacon
   3 cups torn iceberg lettuce
   3 cups torn Romaine lettuce
   1 cup mayonnaise or salad dressing
   4 teaspoons sugar
   1 (1-pound) package frozen sweet peas, cooked, drained
   1/2 cup sliced green onions
   1/2 cup sliced celery
   6 ounces (1 1/2 cups) shredded cheddar cheese

1. Cook bacon until crisp. Drain; set aside.

2. In 13x9-inch (3-quart) baking dish, toss iceberg and romaine lettuce. Spread with 1/2 cup of the mayonnaise; sprinkle with 2 teaspoons of the sugar.

3. Layer with peas, onions and celery. Spread with remaining 1/2 cup mayonnaise; sprinkle with remaining 2 teaspoons sugar. Sprinkle with cheese. Cover; refrigerate at least 4 hours or overnight.

4. Just before serving, crumble bacon; sprinkle over top.

Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 260 * Calories from Fat: 200 * % Daily Value: Total Fat: 22 g 34% * Saturated Fat: 6 g 30% * Cholesterol: 30 mg 10% * Sodium: 330 mg 14% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 8 g * Vitamin A: 20% * Vitamin C: 20% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 1 Vegetable, 1 High-Fat Meat, 3 Fat

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