7-Layer Salad

From Cooking with Paula Deen, May/June 2012

7-Layer Salad
  1. 6 slices bacon
  2. 6 cups chopped romaine lettuce
  3. 4 cups seeded chopped tomatoes
  4. 4 cups seeded chopped cucumber
  5. 1 (16-ounce) package frozen baby peas, thawed
  6. 1/2 cup sliced green onion
  7. 2 cups sliced radishes
  8. 2 cups light sour cream
  9. 1 cup light mayonnaise
  10. 1/4 cup fresh lemon juice
  11. 2 teaspoons salt
  12. 1 1/2 cups shredded 2% reduced-fat sharp Cheddar cheese
  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. Crumble bacon, and set aside. In a large trifle dish, layer lettuce, tomatoes, and cucumber.
  2. In a medium bowl, combine baby peas and green onion, and layer on top of cucumber. Layer radishes over pea mixture.
  3. In a large bowl, combine sour cream, mayonnaise, lemon juice, and salt, stirring until smooth. Spread evenly over radish layer, sealing edges. Top with Cheddar cheese and bacon. Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 15 minutes before serving.
Makes 10 - 12 servings