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Seven Layer Salad

This salad has always been one of my favorites. Known as a seven layer salad, the number of layers is up to you. Try chopped spinach leaves mixed in with the romaine if you have some and assemble it with whatever ingredients you want showing on top. This recipe is for an 8x8 inch pan, better for our smaller diners, but you can easily double it for a 9x13. I tend to make this when I have a couple left over slices of bacon from Sunday breakfast. This week I had all the other ingredients in the fridge, so I couldn't resist.


1 head 'hearts of romaine' Romaine lettuce, chopped
¼ cup chopped bell pepper
¼ cup chopped onion
½ cup light mayonnaise
½ cup light sour cream
½ teaspoon fresh cracked pepper
1 teaspoon sugar
1-2 teaspoons fresh lemon juice, up to 1 tablespoon to thin dressing if desired
¼ - ½ cup frozen peas, thawed
4 ounces shredded cheddar cheese
2 thick slices bacon, cooked, chopped
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Clean and chop lettuce in bite size pieces. Place in serving dish. Sprinkle with pepper and onion. In a bowl, mix mayo, sour cream, pepper, sugar and lemon juice. Pour dressing on lettuce. Spread evenly over lettuce. Top with peas, cheese and bacon. Cover and refrigerate a few hours before serving. Will keep up to two days in the refrigerator

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