Seven Layer Salad
* I received this recipe from my aunt, Christmas 1992

In a large pretty bowl, tear up on head of lettuce in bite size pieces (Kiy Note: I now use bagged lettuce – easy and fast!). If you want, cut ½ pound of bacon into one inch squares, fry until crisp, drain and cool, sprinkle over lettuce. Then layer: 1 can of sliced water chestnuts – well drained, 5 to 8 oz frozen peas – thawed, 4 or 5 hard boiled eggs – sliced, ¼ to ½ pound of grated cheddar cheese, 1 small red onion – thinly sliced. Spread over the entire salad, covering all openings – to seal in freshness – about one half of a quart jar of Hellmann’s Lite Mayonnaise (Kiy Note: since moving to the West Coast, I have found it is called Best Food here). Sprinkle generously with Parmesan cheese.

Cover well with plastic wrap and refrigerateovernight or for several hours to blend the flavors.

Mix just before serving.

Can also use: firm (firm, firm) tomatoes, cucumbers, celery, mushrooms, etc.

Makes 12-15 servings

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