Midwest Seven Layer Salad
A unique blend of veggies in a delicious tangy dressing. Makes a great side dish for any meat. Take it to a picnic or potluck and watch it disappear! Adjust the amount of ingredients depending on what size bowl you choose.
Midwest Seven Layer Salad
Swap the tomato for green pepper and hard-boiled eggs for water chestnuts for a fun twist on a classic.
Print Recipe
Ingredients
Dressing
- 2 cups real mayonaise
- 3 tablespoon white vinegar
- 3 tablespoon sugar
- ¼ teaspoon pepper
- ¼ teaspoon salt
- milk, as needed
Salad
- 1 head iceburg lettuce, torn into bite-sized pieces
- 1 green pepper, chopped
- 1 can sliced water chestnuts, drained
- 1 cup frozen peas, slightly thawed
- 1 red onion, sliced thinly
- 1 cup extra-sharp cheddar cheese, shredded
- 1 pound bacon, drained and crumbled
Instructions
- Stir together all the dressing ingredients. Set aside
- In a clear serving dish layer iceberg lettuce, green peppers, water chestnuts, peas, and red onions.
- Spoon on the dressing.
- Top with the shredded cheese and bacon.
Servings: 8
If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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