Kitchen

[Alsee]

If you toss it, wouldn't it become just one big layer??

[Hoovermom]

Lettuce

Peas

[traveler]

I use Krafts recipe

8

cups chopped iceberg lettuce

1

small red onion, sliced, separated into rings

1

pkg. (10 oz.) frozen peas, thawed

1

pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped

3/4

cup KRAFT Real Mayo Mayonnaise

1/4

cup KRAFT Grated Parmesan Cheese

1

Tbsp. sugar

1

cup KRAFT 2% Milk Shredded Cheddar Cheese

2

small tomatoes, chopped

<h2>Make It</h2>

LAYER lettuce, onions, peas and ham in large straight-sided clear glass bowl.

MIX mayo, Parmesan and sugar; spread over salad to seal. Refrigerate several hours or up to 24 hours.

TOP with cheddar and tomatoes just before serving; toss gently.

<h2>Kraft Kitchens Tips</h2>

Substitute

Prepare using KRAFT Mayo Light Mayonnaise.

Substitute

Substitute 8 slices OSCAR MAYER Bacon, cooked and crumbled, for the chopped ham.

[GrailSeeker]

My recipe, from a local country church recipe book, compiled around 1973 from members of the congregation:

1 head lettuce

1/2 cup green pepper, diced

1 onion, diced

1/2 cup celery, diced

1 pkg. frozen peas, do not cook

1 pt. Miracle Whip

2 Tablespoons sugar

8 slices bacon, fried, crumbled

1/2 cup grated Cheddar cheese

Tear up the lettuce to cover the bottom of a 9x13 inch pan. Layer each of the vegetables over lettuce in the order given above. Mix salad dressing with sugar, spread over the lettuce and vegetables. Spread bacon and cheese over topping. Tightly cover and refrigerate overnight.

[GrailSeeker]

I personally like to use green onions and tops instead of a mature onion with this. Very springy and green tasting.

[JeanLouiseFinch]

On 12/17/2014 colliegirls said:

I lost my recipe years ago and your posts made me want it again! Could someone post the recipe for 7 ( or 6 or 5) layer salad? Thank you!

When I make mine, I usually use a 9 x 13 glass/pottery dish. If you have clear, like Pyrex, you can see the layers. Here's what I do:

Head of Iceberg lettuce, chopped
Green Onions, thinly sliced
Frozen Peas, thawed
Mayonnaise (NO Miracle Whip)
A light sprinkle of sugar
Shredded Cheddar Cheese
Bacon Bits

Refrigerate several hours or overnight

[shoekitty]

I use romaine lettuce, with a handful of mixed greens for color. Then I add layers of green onion, lots of chopped celery , grated cheddar cheese,water chestnuts, drained, blotted and sliced, frozen petite peas,, I seal it with a dressing made from Best Foods and about 1/2 T hidden valley dry mix with a little feta or blue cheese crumbled in! . I garnish the top with chopped hard boiled eggs, crumbled bacon and a few halved black olives.

Hints. Make sure all lettuce and veggies added to salad are rolled in paper towel and free of water. Make sure lettuce is packed in. That prevents air, and keeps lettuce crisp. Pat down each layer as well. Make sure dressing is about 1 inch thick, and sealed to edges to prevent air. This seal is what keeps the salad. Then tightly seal with saran or cling wrap. Add garnishes before serving.

I have made this salad the day before, and is perfect! I do not toss before serving as this makes quite a bit of salad, and will not keep if dressing is mixed in.

I am also one who does NOT like a lot of dressing. This lets people choose.

[daisyk]

Thanks so much to everyone! I thought the presentation with the layers was part of the deal, so didn't understand the tossing. Best to all of you!

[daisyk]

Thanks for sharing the recipes also, the variations sound delicious! I'll have to think about what to put in mine.

[Chi-town girl]

We love this salad! If you are using a deep bowl or trifle, just repeat the layers so it fills the container. Gorgeous presentation. And I substitute agave nectar for the sugar for a lower carb option-no diff in taste. Second day is almost better from a taste perspective-odd to say "leftover salad". Use crunchy romaine lettuce or mix with head lettuce so it resists wilting. Delish!!!