I don't have any idea who Brenda is, but this salad recipe had me salivating
Brenda's Make-Ahead Seven-Layer Salad
Make-Ahead Seven-Layer Salad Ingredients
# 2 hearts of romaine lettuce, chopped (6 to 8 cups)
# 1 1/2 cups frozen tiny green peas, thawed and patted dry
# 1 green bell pepper, seeded and finely chopped
# 1 small red onion, finely chopped
# 2 cups light or regular mayonnaise
# 1 tablespoon sugar
# 2 ounces cheddar cheese, grated (about 1/2 cup)
# 8 slices pork or turkey bacon
Directions
1. In a deep salad bowl, layer the lettuce, peas, bell pepper, and onion. Use a rubber spatula to gently spread the mayonnaise over the top of the salad, all the way to the edges, so that the top is sealed. Sprinkle sugar evenly over the mayonnaise, then sprinkle on the cheddar cheese. Place a piece of plastic wrap directly on top of the mayonnaise and refrigerate for at least 12 hours and up to two days.
2. To prepare the bacon, line a plate with paper towels. Place a skillet over medium-high heat and add the bacon. Fry until crispy, about eight minutes. Transfer to the towel-lined plate and let cool, then crumble. The bacon can be made up to four hours in advance and stored uncovered at room temperature.
3. Just before serving, carefully remove the plastic wrap from the salad and sprinkle the bacon bits over the salad. To serve, scoop down to get some of each layer in the serving.
Serves 12
I don't have any idea who Brenda is, but this salad recipe had me salivating
Brenda's Make-Ahead Seven-Layer Salad
Make-Ahead Seven-Layer Salad Ingredients
# 2 hearts of romaine lettuce, chopped (6 to 8 cups)
# 1 1/2 cups frozen tiny green peas, thawed and patted dry
# 1 green bell pepper, seeded and finely chopped
# 1 small red onion, finely chopped
# 2 cups light or regular mayonnaise
# 1 tablespoon sugar
# 2 ounces cheddar cheese, grated (about 1/2 cup)
# 8 slices pork or turkey bacon
Directions
1. In a deep salad bowl, layer the lettuce, peas, bell pepper, and onion. Use a rubber spatula to gently spread the mayonnaise over the top of the salad, all the way to the edges, so that the top is sealed. Sprinkle sugar evenly over the mayonnaise, then sprinkle on the cheddar cheese. Place a piece of plastic wrap directly on top of the mayonnaise and refrigerate for at least 12 hours and up to two days.
2. To prepare the bacon, line a plate with paper towels. Place a skillet over medium-high heat and add the bacon. Fry until crispy, about eight minutes. Transfer to the towel-lined plate and let cool, then crumble. The bacon can be made up to four hours in advance and stored uncovered at room temperature.
3. Just before serving, carefully remove the plastic wrap from the salad and sprinkle the bacon bits over the salad. To serve, scoop down to get some of each layer in the serving.
Serves 12