Today’s recipe is one of my favourite salads for a BBQ, potluck, or anytime you’ll be feeding a crowd. It can (should) be made well ahead and surprisingly, leftovers stay fresh and can still be eaten the next day, which is unusual for a salad. Many of the ingredients are on sale this week at No Frills; iceberg lettuce is $1, Mayonnaise is $2, bacon is $4, and the other ingredients are all fairly inexpensive. You can omit any of the ingredients you don’t like ( I don’t use green peas in mine) or you can add in other layers, such as cooked chicken to make it a complete meal. This recipe uses a homemade dressing, but feel free to use a bottled ranch if you’d like. Traditionally, 7 layer salads were made in trifle bowls, but this recipe uses a 9″x 13″ pan, which is far more practical and easier to serve. There are many variations of this recipe on the internet and unfortunately, I don’t remember what website I found it on, but in my opinion, it’s a keeper.
Here’s how you do it!
8 cups Iceberg lettuce (about 1.5 heads) torn into bite size pieces
1 bell pepper, diced
1/2 cup cherry tomatoes, diced
3 green onions, sliced (reserve 2 Tbsp for topping)
1 1/2 cups frozen peas, cooked and well drained
1 1/4 cup mayonnaise
1/4 cup sour cream
1/2 tsp garlic powder
2 tsp sugar or granulated sweetener of choice
1/2 tsp onion powder
1 Tbsp parsley, chopped
1 Tbsp dill
salt & pepper to taste
6 slices bacon, cooked and crumbled
2 cups grated cheddar cheese
2 Tbsp reserved green onions
Place lettuce in the bottom of pan. Layer each vegetable on top of lettuce. Spread the dressing over the vegetables and top with cheese, bacon & sprinkle green onions last. Cover and chill at least 4 hours, preferably overnight.