7-Layer Salad

Ingredients

• 1 whole Head, Romaine Lettuce, Shredded Into Bite-size Pieces (You Can Substitute Part Baby Spinach For Some Of The Romaine)
• ½ cups Celery, Thinly Sliced
• ½ cups Radishes, Thinly Sliced
• 4 whole Green Onions, Thinly Sliced (White And Light Green Parts)
• 1 cup Frozen Baby Peas, Thawed And Drained
• 3 whole Hard Boiled Eggs, Chopped
• 1 cup REAL Mayonnaise (Quick Tip: I Most Often Use Half REAL Mayonnaise And Half Plain Yogurt)
• 2 Tablespoons Sugar
• 1 teaspoon Apple Cider Vinegar
• ½ cups Blue Cheese, Crumbled (A Personal Favorite), Or Shredded Cheddar (More Kid-Friendly)
• 4 strips Bacon, Cooked And Crumbled
• 1 whole Roma Tomato, Diced

Preparation Instructions

In a 9×9 glass dish (2-quart), layer the lettuce, celery, radish, green onions, peas, and eggs in the order given.

In a medium-sized bowl, whisk together the mayo, sugar, and vinegar.

Carefully dollop the dressing over the top and spread over the egg layer (a small offset spatula works great here!). Sprinkle with the cheese, then the bacon, then the tomato.

Cover and refrigerate at least 6 hours.

Toss before serving, if desired. Or simply stick a big shiny serving spoon into the dish and let everyone savor the layers.