Eight Layer Salad -- A Delicious Recipe

Ingredients:
3 romaine hearts
16 oz. frozen baby grean peas
2 bunches of green onions / scallions
12 oz. shredded sharp cheddar cheese
16 oz bacon
6 hard-boiled eggs

Seasonings:
salt
pepper
garlic salt
cayenne pepper
paprika

Topping: Blend the following ingredients in a bowl and set aside:
1-1/4 cup Kraft Miracle Whip
1/4 cup sour cream
3 Tbsp. creamy horseradish sauce
3 sweetener packages
Dash of garlic salt
1/2 tsp. of cayenne pepper

The bacon and eggs are 'cooking' with the frozen green peas in a dish to thaw while I am chopping the romaine hearts.

Bacon: My tip for preparing the bacon is to cut the slices into strips before frying slowly to be crispy and easy to crumble. Drain the bacon and when it has cooled, crumble into tiny pieces.
Eggs: Boil them to be hard-boiled - I probably over-boil, but I like really hard eggs. Chop into small pieces.
Romaine Hearts: Peel off the outer leaves, wash, and dry with paper towels. Chop into small pieces and set aside in a bowl.
Green Onions/Scallions: Wash, dry with paper towels, cut off roots and upper tips. Cut into tiny slices.

The key part to your salad is the layering -- It's all in the layering!

I like to use a large acrylic bowl to display the layers of the salad.
1. Use about 1/2 of your chopped romaine spread evenly on the bottom of your bowl; lightly season with salt and pepper.
2. Spread the chopped egg; lightly season with salt and pepper.
3. Spread the green peas; lightly season with salt and pepper.
4. Spread the remaining 1/2 of the chopped romaine; lightly season with salt and pepper.
5. Spread the crumbled bacon - do not add salt and pepper as the bacon has enough salt.
6. Spread 1/2 of the chopped green onions; lightly season with salt and pepper.
7. Spread the shredded cheddar cheese; lightly season with salt and pepper.
8. Add the topping and carefully spread evenly as though you are icing a cake! Add the remainder of the green onions. Sprinkle a dash of paprika.

Ingredients:
6 cups chopped lettuce
6 hard-cooked eggs, sliced
2 cups frozen peas, thawed
8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
8 ounces shredded mild Cheddar cheese
1/4 cup sliced green onion with tops
1 cup mayonnaise
1 to 2 tablespoons sugar
Salt and Pepper
Paprika

Preparation:
Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper.

Topping:
Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad.

Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving. This salad serves 12 to 15.

Ingredients:
1 pound bacon
1 large head iceberg lettuce, chopped
1 red onion, chopped
10 ounce package frozen green peas, thawed
10 ounce shredded Cheddar cheese
1 cup chopped cauliflower

Topping:
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese

Preparation:
Cook bacon over medium high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.

Topping:
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Spread over salad.

Refrigerate until chilled. Toss to serve.

Ingredients:
1/2 head of iceburg lettuce
1/2 cup red onions
1/2 cup celery
1/2 cup green pepper
2 cups Miracle Whip or Mayonnaise
2 tsp sugar
8 slices crisp fried bacon
4 ounces shredded cheddar cheese

Preparation:
Break the lettuce into bite sized pieces and line the bottom of the bowl. Spread the peas over the lettuce. Cut the onions, celery, and green pepper up into small pieces. Crumble the bacon and sprinkle over the top followed by the cheese.

Topping:
In a small bowl, mix the sugar and Miracle Whip. Spread the Miracle Whip over the salad.

Cover the bowl and chill overnight.

Victoria prepares her 7-layer salad a little differently. She uses iceberg lettuce which she tears by hand into mouthsize pieces. Two other ingredients that she uses are chopped celery and a hint of sliced red cabbage for color. She also sprinkled the bacon and cheese on top of the topping.

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