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Seven-Layer Salad II (D, TNT)
Source: My mother-in-law
Yield: 1 large bowlful

2 large heads of romaine lettuce, cleaned and ripped into bite size pieces, OR 3 bags of pre-cut mixed lettuces
6 hard boiled eggs, chopped
1 sweet onion, peeled, quartered, and sliced
1 box of good quality frozen green peas (not petite peas or baby peas)
6 oz. package Swiss cheese, shredded
2 cups mayonnaise
1 cup sour cream
2 teaspoons sugar

In bowl, layer salad in the following order: 1/2 of the lettuce, light sprinkling of salt and pepper, 1 teaspoon sugar sprinkled, chopped eggs, sliced onion, box of frozen peas (bang on counter to separate peas and sprinkle), the other 1/2 of the lettuce, light sprinkling of salt and pepper, 1 teaspoon sugar sprinkled, Swiss cheese.

Mix together the mayo and sour cream and "frost" the top of the salad with it. DO NOT MIX. Cover salad with foil and refrigerate overnight.

The salad will settle in the fridge and will not be so high in the bowl when you take it out to serve it.

Poster's Notes:
Here is a yummy dairy salad that my MIL shared with me about 25 or 30 years ago. It used to be quite popular, but now it has obviously fallen out of favor due to it's SUPER high cholesterol count. Although, with low carb-high protein eating on the upswing, it just might come back into vogue!

A nice thing is that you would make this Saturday night and then put it in the fridge until you leave for the party on Sunday. Where I live you could put it in the garage these days! It is really yummy, there are NEVER any leftovers, and everyone always wants me to make it for parties. But I limit myself to once a year, due to MY cholesterol!

This recipe fills a large, round, straight sided bowl. I have several, in two different sizes, made out of clear plastic (lucite type, NOT disposable). The small bowls are 4 1/2" tall by 10" across. The large bowls are 5 1/2" tall by 11" across.

This recipe fills one large bowl, or 1-1/2 recipes fill two small bowls.

Posted by Chaya Kaplan

Nutritional Info Per Serving: N/A