Seven-Layer Garden Salad
When this salad was introduced decades ago, crunchy iceberg lettuce was the green typically used. Today’s produce aisle offers greater variety. Romaine has similar crispness with deeper green color, therefore more flavor and nutrients. The moisture in the ingredients stacked atop keeps the greens crisp. On the table, this picture-perfect salad is unhampered by bottles of dressing to detract from its appearance. A simple toss with salad tongs, and it’s ready to serve.
- Makes 16 servings
1. Place lettuce in a large, clear, footed serving bowl or a 13×9×2-inch glass baking dish. Layer diced celery, egg slices, peas, bell pepper, onion and bacon over lettuce.
2. Sprinkle cheese over salad. In a medium bowl stir together mayonnaise and sugar. Mound or spread on the top of the salad.
3. Cover and refrigerate until well chilled, up to 24 hours.