Eight Layer Salad

As a newlywed (over thirty years ago) I’d take this salad to many get-togethers, where most everyone would be excited about it. Part of the appeal may be that it contains a lot of finely-chopped salad veggies, so you get all the flavor without having to chew forever. I suspect easy-to-chew food is an advantage at social gatherings, as you can spend more time talking, less time chewing! Serves 8.

Hand-slice into fine strips, or use food processor w/ 4mm slicing disc to slice:

> Iceberg lettuce (1/2 head or more)

Layer lettuce in bottom of a deep glass bowl, preferably one with steep, straight-up sides. In processor, or by hand, fine-chop the following, layering on top of shredded lettuce:

> Half of one bunch celery (for first layer) > 1-2 green or red peppers (for next layer) > One red onion (for next layer)

Last, layer on the following:

> 10 oz. package frozen peas (they’ll thaw as salad sits) > 1-2 c. Mayonnaise (8-12oz.) dolloped over peas to cover > 2/3 c. Parmesan cheese (3 oz.)

Assemble ingredients in order given. Can make one day early–the flavors blend nicely this way. Before serving, top with:

> 1/2 lb. bacon, fried crisp, drained, cooled and crumbled

Jennifer Cote is the author of the cookbook/devotional, From the Land of Milk and Honey, available online at Winepress Books (or at Amazon.com).

You can sign up for Jen’s monthly recipe newsletter at PCCUISINE.COM. “Recipe Archives” takes you to a complete list of online recipes by Jen.

Devotional thoughts can be found at: RECIPEFORLIFE.