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

Title: Seven Layer Salad
Categories: Greens, Vegetables, Pork, Cheese, Dairy
Yield: 11 servings

3/4 c Mayonnaise
3/4 c Sour cream
1 tb White wine vinegar
1 ts Sugar
Salt & pepper
8 c Chopped iceberg lettuce
10 oz Box frozen peas; thawed,
- patted dry
1 1/2 c Fine chopped red onion; opt
1 pt Cherry or grape tomatoes;
- quartered
6 lg Hard-boiled eggs; peeled,
- chopped
4 oz Shredded sharp Cheddar
12 oz Sliced bacon; cooked, diced
- or crumbled

MAKE THE 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-quart 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.

By: Lidey Heuck

Yield: 10 to 12 servings

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

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