Seven Layer Salad – Cooking Aboard with Jill

Name: Seven Layer Salad – Cooking Aboard with Jill
Ingredients: 10 slices bacon; Romain or iceberg lettuce (needs to be a crispy lettuce that holds up); 1 small red onion, sliced thin (other types of onions are fine); 10 ounces frozen sweet peas, thawed; 3 hard boiled eggs, sliced; 1 English cucumber, sliced (or celery); 1 cup shredded carrots (chopped peppers or tomatoes work as well); 2 – 8-ounce cans of water chestnuts, sliced (sliced mushrooms or thin slices of cauliflower work for this white layer); 6 radishes, sliced; 8 to 10 ounces grated cheese (I prefer gouda); 1 cup mayonnaise; 1 cup Greek yogurt; 2 tablespoons sugar (I prefer turbinado); Salt and pepper to taste; Chives for garnish

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Seven-layer salad is a bowl of goodness. I think what is fun about this recipe is that you can start by using whatever you already have in your kitchen. Since this is a layered salad with sliced...

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Ingredients

10 slices bacon
Romain or iceberg lettuce (needs to be a crispy lettuce that holds up)
1 small red onion, sliced thin (other types of onions are fine)
10 ounces frozen sweet peas, thawed
3 hard boiled eggs, sliced
1 English cucumber, sliced (or celery)
1 cup shredded carrots (chopped peppers or tomatoes work as well)
2 – 8-ounce cans of water chestnuts, sliced (sliced mushrooms or thin slices of cauliflower work for this white layer)
6 radishes, sliced
8 to 10 ounces grated cheese (I prefer gouda)
1 cup mayonnaise
1 cup Greek yogurt
2 tablespoons sugar (I prefer turbinado)
Salt and pepper to taste
Chives for garnish