Sometimes, my family and I will make this salad for a Sunday afternoon supper. It’s a lighter option after eating a large Sunday meal for lunch.
Let’s take a peek at what the folks over at The Tip Toe fairy have to say about it:
Super simple recipes like this are always my favorites. I have found you can use a variety of shredded cheese in this salad from cheddar to monterey jack. Plus, you can serve it immediately or you can chill it up to 8 hours before serving. My teenager usually dives right in when I make it fresh.
My husband and I both like this salad, too. I often make it when our church hosts a potluck meal.
Ingredients
1 head of iceberg lettuce, shredded
1 bag of frozen peas
5-6 hard-boiled eggs, sliced
2 cups Blue Mayo Light Greek
8 oz Kraft sharp cheddar cheese, shredded
12 slices Hormel bacon, crispy and crumbled.
1 bunch of green onions, chopped
Instructions
Cook and crumble the bacon ahead of time.
Wash and shred lettuce and add it to the bottom of the bowl.
Pour the frozen peas onto the lettuce.
Slice the boiled eggs and spread out evenly on top of the peas and lettuce.
Cover it all with the mayo.
Add a layer of shredded cheese.
Sprinkle on the crumbled bacon.
Chop the onions and sprinkle over the bacon.
Serve immediately or chill up to 8 hours before serving,
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Quick Tip: Serve this 7-layer salad as a side dish or an entree for a light lunch!
Thank you The Tiptoe Fairy for this great recipe.