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Seven-Layer Salad Bars

  • Prep 25 min
  • Total 35 min
  • Servings 20

The only way to improve the classic seven-layer salad is to turn it into a handheld party food. MORE + LESS -

Karly Campbell Karly Campbell
April 25, 2017

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
5
slices cooked bacon, chopped (about 1/2 cup)
1
cup diced cucumber
1/4
of a red onion, diced
2/3
cup mayonnaise or salad dressing
5
cups chopped romaine lettuce
1/3
cup frozen sweet peas
1/3
cup shredded Cheddar cheese

Steps

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  • 1
    Heat oven to 375°F. Cook peas per package directions; cool completely. Place in refrigerator to chill until ready to use.
  • 2
    Meanwhile, unroll dough sheets; place in ungreased 15x10x1-inch pan. Press edges together to seal dough and form crust. Bake about 12 minutes or until golden brown. Cool completely.
  • 3
    Spoon mayonnaise into medium resealable food-storage plastic bag; cut small tip off end of bag. Squeeze all but about 2 tablespoons mayonnaise over top of pizza crust; spread evenly.
  • 4
    Top with romaine, chopped bacon, diced cucumber and onion, chilled peas and cheese. Squeeze remaining mayonnaise over top of cheese.
  • 5
    Cut into 5 rows by 4 rows; serve immediately.

Expert Tips

  • Swap the cucumber for tomatoes for a colorful twist.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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