Seven Layer Salad Recipe
Glenda's Favorite

Pan size: large deep 9 x 13 dish Temp: chill in refrigerator Prep time: 20 minutes Servings: 8 to 12

Seven Layer Salad Directions

1 head of iceberg lettuce
1 cup chopped celery
1 cup carrots grated
1 can sliced water chestnuts, coarse chopped
10 ounce bag frozen peas, thawed
1 small sweet onion, thinly sliced
1 cup mayonnaise or light mayonnaise
2 boiled eggs, shredded
2 tablespoons sugar
splash of lemon
8 strips bacon, fried and crumbled

Fill a large deep dish halfway with bite-size chunks of lettuce. Layer, celery, carrots, water chestnuts, peas and onions.

In a small bowl mix together mayonnaise, eggs, sugar, and lemon. Spread the mayonnaise on top of onions. Make sure to cover the top completely. Sprinle top with bacon crumbs.

Cover the Seven Layer Salad with saran wrap and refrigerate for at least 8 hour up to 24 hours.