Seven-Layer Salad
Makes 10 to 12 servings
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  1. 6 cups chopped romaine lettuce
  2. 4 cups seeded chopped tomatoes
  3. 4 cups seeded chopped cucumber
  4. 1 (16-ounce) package frozen baby peas, thawed and drained well
  5. ½ cup sliced green onion
  6. 2 cups sliced radishes
  7. 2 cups reduced-fat sour cream
  8. 1 cup reduced-fat mayonnaise
  9. ¼ cup fresh lemon juice
  10. 2 teaspoons salt
  11. 1½ cups shredded reduced-fat sharp Cheddar cheese
  12. 6 slices bacon, chopped and cooked until crisp
  1. In a large trifle dish or serving bowl, layer lettuce, tomato, cucumber, peas, green onion, and radishes.
  2. In a medium bowl, stir together sour cream, mayonnaise, lemon juice, and salt until smooth. Spread over radish layer, and top with cheese and bacon. Cover with plastic wrap, and refrigerate for 8 hours before serving.
Paula Deen Magazine