7-Layer Salad Recipe by Paula Deen

2 ratings
Easy Level
10 MIN 10 Prep + 0 Cook
Servings
2 ratings
Easy Level
10 MIN 10 Prep + 0 Cook

7-Layer Salad Recipe by Paula Deen

2 ratings
Print
2 ratings
Easy Level
10 MIN 10 Prep + 0 Cook
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Ingredients

  • 6 cups romaine lettuce, chopped
  • 4 cups tomatoes, seeded and chopped
  • 4 cups cucumbers, seeded and chopped
  • 1 (16 oz) package frozen baby peas, thawed
  • 1/2 cup green onions, sliced
  • 2 cups radishes, sliced
  • 2 cups light sour cream
  • 1 cup light mayonnaise
  • 1/4 cup lemon juice
  • 2 teaspoons salt
  • 1 1/2 cups reduced-fat cheddar cheese, shredded
  • 6 slices bacon, cooked crisp and crumbled

Preparation

In a large trifle dish, layer lettuce, tomatoes and cucumber.

 

In a medium bowl, combine peas and green onion and layer on top of cucumber. Layer radishes over pea mixture.

 

In a medium bowl, combine sour cream, mayonnaise, lemon juice and salt, stirring until smooth. Spread evenly over radish layer, sealing edges. Top with 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.

Reviews

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2 Reviews

Geena
Geena 9/30/2015
9/30/2015
Amazing

Amazing

APRIL
APRIL 8/16/2015
8/16/2015
DELICIOUS

DELICIOUS

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