With Thanksgiving tomorrow, I'm posting one of my favorite Thanksgiving recipes.

My mom has made this Seven-Layer Salad every year for as long as I can remember.  Growing up I loved helping layer everything in the bowl the night before Thanksgiving.  The next morning I got to slice the eggs to lay across the top.  This year I'm making the salad on my own for the first time.

With this salad, the key is to start it the night before you eat it.  Enjoy!


Seven-Layer Salad

• 1 head romaine or leaf lettuce (or 1 1/2-2 bags of Spring Mix)
• 1 c peas (frozen work best)
• 1 can water chestnuts, drained, chopped
• 1 c chopped celery
• 1/2 - 1/4 c thinly sliced green onions

• 2 c mayonnaise (not Miracle Whip)
• 1/4 c sugar
• 1 c grated cheddar cheese

• 1-2 tomatoes cut in half, then sliced
• 5 - 6 hard boiled eggs, sliced
• 1 lb bacon cooked crisply and chopped

Lightly microwave the peas.  You don't want to actually cook them, but just take the "edge" off.  They're 100 times better this way. 

Fill a large bowl 1/3 full of lettuce.

Sprinkle with half of the peas, water chestnuts, celery and green onions.  Add remaining greens and sprinkle with same ingredients.

Separately mix mayonnaise and sugar.  Spread evenly over top of salad.  Sprinkle with cheese.

Cover bowl tightly and refrigerate overnight, or at least 5 hours.

Before serving, lay tomato slices on top of cheese and top with slices of egg.  Sprinkle bacon over the top.