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Fresh vegetable taco salad in a glass bowl with shredded cheese, bacon bits, and creamy ranch dressing.

7-Layer Salad

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 20 minutes
Chilling time 4 hours
Total Time 4 hours 20 minutes
Course Salad
Cuisine American
Servings 12 servings
Calories 271 kcal

Ingredients
  

  • 1 head iceberg lettuce chopped
  • 1/2 cup red onion diced
  • 1 cup celery sliced
  • 10 ounces frozen peas thawed
  • 1 cup mayonnaise
  • 1 tablespoon granulated sugar
  • 1 cup cheddar cheese shredded
  • 1/2 pound bacon cooked and crumbled

Instructions
 

  • Layer the chopped iceberg lettuce at the bottom of a large, clear glass bowl.
  • Add a layer of diced red onions over the lettuce.
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  • Follow with a layer of sliced celery.
  • Next, add a layer of thawed green peas.
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  • In a small bowl, mix the mayonnaise and granulated sugar until well combined. Spread this mixture evenly over the peas.
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  • Sprinkle shredded cheddar cheese on top.
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  • Finish with a layer of crumbled bacon.
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  • Cover the salad and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.

Nutrition

Calories: 271kcalCarbohydrates: 6gProtein: 6gFat: 25gSaturated Fat: 7gSodium: 313mgFiber: 2g
Keyword 7 layer salad, layered salad
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