Seven-Layer Salad
 
Makes 10 to 12 servings
Ingredients
  • 6 cups chopped romaine lettuce
  • 4 cups seeded chopped tomatoes
  • 4 cups seeded chopped cucumber
  • 1 (16-ounce) package frozen baby peas, thawed and drained well
  • ½ cup sliced green onion
  • 2 cups sliced radishes
  • 2 cups reduced-fat sour cream
  • 1 cup reduced-fat mayonnaise
  • ¼ cup fresh lemon juice
  • 2 teaspoons salt
  • 1½ cups shredded reduced-fat sharp Cheddar cheese
  • 6 slices bacon, chopped and cooked until crisp
Instructions
  1. In a large trifle dish or serving bowl, layer lettuce, tomato, cucumber, peas, green onion, and radishes.
  2. In a medium bowl, stir together sour cream, mayonnaise, lemon juice, and salt until smooth. Spread over radish layer, and top with cheese and bacon. Cover with plastic wrap, and refrigerate for 8 hours before serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/seven-layer-salad-recipe/