MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seven Layer Salad
 Categories: Greens, Vegetables, Pork, Cheese, Dairy
      Yield: 10 Servings

    3/4 c  Mayonnaise
    3/4 c  Sour cream
      1 tb White wine vinegar
      1 ts Sugar
           Salt & pepper
      8 c  Iceberg lettuce; chopped
     10 oz Box frozen peas; thawed,
           - patted dry
  1 1/2 c  Red onion;
           - fine chopped (optional)
      1 pt Cherry or grape tomatoes;
           - quartered
      6 lg Eggs; hard-boiled, peeled,
           - chopped
      4 oz Sharp Cheddar; shredded
     12 oz Bacon; cooked,
           - diced or crumbled

  Dressing:

  In a medium bowl, combine the mayonnaise, sour cream, vinegar, and
  sugar, and whisk until smooth. Add salt and pepper to taste, then
  cover and place the bowl in the refrigerator to chill while you
  assemble the rest of the salad.

  Place the lettuce in the bottom of a 4 qt trifle dish or a large
  glass bowl. To make sure you end up with distinct layers, start
  layering each ingredient around the perimeter of the dish, then
  fill in the center. Add the peas in an even layer, followed by the
  onion, if using, then the tomatoes, and finally the eggs.

  Spoon dollops of dressing to cover the entire surface of the egg
  layer, gently spreading the dressing to the edges of the dish with
  a spatula. Sprinkle the cheese over the dressing, followed by the
  bacon.

  Serve right away or cover the dish with plastic wrap and
  refrigerate for up to 24 hours before serving. Serve the salad
  directly from the trifle dish, making sure to scoop straight down
  to reach every layer.

  Recipe by Lidey Heuck

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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