SEVEN-LAYER SALAD

SERVES ABOUT 10

This recipe is a traditional layered salad for special occasions or party buffets. However, it keeps very well leftover in the refrigerator for several days so it can be made for an everyday dinner.

INGREDIENTS

1 medium head romaine lettuce, shredded (see note below)

1 cup coarsely chopped celery

1/2 cup coarsely chopped green pepper

1/2 cup coarsely chopped red pepper

1 cup coarsely chopped onion

1 10-ounce package frozen peas, thawed

4 hard-cooked eggs, sliced

1 cup mayonnaise

1/2 cup sour cream

1-1/2 tablespoons sugar

1-3/4 cups medium sharp cheese, grated

8 strips bacon, cooked, drained and crumbled

Place lettuce in bottom of large bowl or 13x9x2 pan, preferrably clear. In layers, add celery, peppers, onion, peas and eggs. Mix together mayonnaise, sour cream and sugar. Spread on top. Top with cheese and bacon. Refrigerate overnight.

Note: This salad is usually made with iceberg lettuce. I prefer to use romaine. It keeps just as well as the iceberg. I always use light or canola mayonnaise and reduced fat sour cream.

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