Menu

Seven-Layer Salad

  • Save Recipe
Seven-Layer Salad
  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
It’s a do-ahead, take-along, crunchy-munchy crowd pleaser. Enjoy!
Updated Dec 5, 2006

Ingredients

  • 1 bag (10 ounces) ready-to-eat mixed salad greens (6 cups)
  • 8 medium radishes, thinly sliced
  • 5 medium green onions, thinly sliced (5 tablespoons)
  • 2 medium celery stalks, thinly sliced (1 cup)
  • 12 slices bacon, crisply cooked and crumbled
  • 1 package (10 ounces) frozen green peas, thawed
  • 1 1/2 cups mayonnaise or salad dressing
  • 1/2 cup shredded Cheddar cheese or grated Parmesan cheese (2 ounces)

Steps

  • 1
    Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens.
  • 2
    Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
  • 3
    Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Just before serving, toss if desired. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Keep salads cold at picnics or other outdoor events by placing the serving container in a bowl filled with ice.
  • tip 2
    Show off this pretty salad in a clear glass or plastic bowl.
  • tip 3
    Use reduced-fat mayonnaise and turkey bacon for a leaner look to this salad.

Nutrition

500 Calories, 53 g Total Fat, 10 g Protein, 11 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
475
Total Fat
53 g
Saturated Fat
11 g
Cholesterol
55 mg
Sodium
640 mg
Potassium
400 mg
Total Carbohydrate
11 g
Dietary Fiber
4 g
Protein
10 g
% Daily Value*:
Vitamin A
38%
38%
Vitamin C
28%
28%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Vegetable; 1 High-Fat Meat; 8 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved