Overnight Seven-Layer Lettuce Salad



  • 1 medium head iceberg lettuce
                ●          1 cup chopped celery
                ●          ½ cup chopped green onions
  • 13-ounce bag frozen baby sweet peas, slightly thawed
                ●          8-ounce can sliced water chestnuts, drained
                ●          1 cup mayonnaise
                ●          1 tablespoon white sugar
                ●          1 cup shredded mild cheddar cheese
  • ½ cup imitation bacon bits


Rinse the iceberg lettuce, chop into bite-size pieces and pat dry. Cover the bottom of a trifle bowl with the lettuce. For the next layer, spread the chopped celery evenly. Continue with the chopped green onions, baby sweet peas and water chestnuts (place flat and don’t overlap). In a small bowl, mix the mayonnaise and sugar together with a small spoon until smooth. Spread the mayonnaise mixture over the water chestnuts and then sprinkle the cheese evenly on top and end with the bacon bits. Cover with plastic wrap for a minimum of 12 hours. Right before serving, place cherry tomatoes on top (if desired) and then mix well with a large spoon. Add salt and pepper to taste. Makes 8-10 servings. Store covered in the fridge. You can also make this salad in a 9-by-13-inch glass pan.


Cathy Blatnik

Cathy is originally from Maryland, but has been living in the Midwest for more than 13 years. She has been "retired" from the paid workforce since 1996 to raise her family, which includes her husband, adult stepson, an adult daughter in college and a son in middle school. She has been baking and cooking for as long as she can remember in "Cathy's Kitchen". She is very excited to be able to share her recipes with other home cooks!

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