Seven Layer Salad
Serves: 8-10
  • Seven Layer Salad
  • Assemble the night before serving:
  • 1 medium head of iceberg lettuce, shredded and well-drained
  • ½ cup thinly sliced green onions
  • 1 cup thinly sliced celery
  • 1 (8 oz) can water chestnuts, drained and sliced (1 cup carrots, thinly sliced)
  • 1 (10 oz) pkg frozen peas
  • 2 cups mayonnaise
  • 2 teaspoons sugar
  • ½ cup Parmesan cheese
  • ¼ teaspoon garlic powder
  • Seasoned salt to sprinkle (table salt)
  • ½ to ¾ lb. bacon, fried crisp (1 pkg microwave bacon, cooked crisp)
  • Cherry tomatoes
  1. In a three to four quart glass serving bowl, make a layer of shredded lettuce.
  2. Top with a layer each of the prepared green onions, celery, carrots, and frozen peas (do not thaw).
  3. Spread evenly with mayonnaise.
  4. Sprinkle with sugar, Parmesan cheese, salt, and garlic powder.
  5. Cover and refrigerate for several hours or until the next day.
  6. Just before serving, crumble bacon into salad and top with cherry tomatoes (I added bacon and tomatoes before refrigerating several hours on the same day).
Recipe by Not Quite Amish at