I’m usually a romaine, red leaf or green leaf lettuce kind of girl. I can’t actually say it’s because I prefer the taste over iceberg. Instead, I pretty much trick myself into thinking that it tastes better because I know it’s healthier. That’s the problem with knowing too much; you don’t get to have quite the amount of guiltless fun with eating as you would otherwise.
However, there are those times that you just throw the rules out the window and eat what you want. Even if that rebellion just happens to be, well, eating an iceberg lettuce salad. Oh boy! Getting dangerous over here. Yes, I know salads are pretty much healthy no matter how you roll the dice, as long as they’re not drenched in salad dressing, but they are more nutritious with the darker greens.
This Seven Layer Green Pepper Salad is just way too yummy to give up the extra crispness and coolness that the iceberg lettuce lends it. You’ll be more than satisfied with these flavorful layers of lettuce, green bell peppers, onions, sweet peas, dressing, cheese and bacon. The even better part of this salad? It can be made up to a day ahead of time. In fact, it is better if it can sit in the fridge for at least a few hours so the lettuce absorbs the flavor and aroma of the bell peppers and onions.
So now it’s time to get down and dirty, throw your hands up in the air like you just don’t care, and make yourself some oh so sinful salad!
Seven Layer Green Pepper Salad
Ingredients:
4 cups washed and dried iceberg lettuce (about 1 head)
1 green bell pepper
1/2 yellow or white onion
2 cups frozen peas, thawed
1 cup mayonnaise
1 tablespoon sugar
1 cup shredded sharp cheddar cheese
1/2 cup fresh bacon bits
Directions:
1. Wash lettuce and pat well to dry. Put into salad bowl large enough to where you half about 1 1/2 inches leftover at the top after you dump the lettuce in.
2. Remove skin from onion and cut into thin strips, lengthwise. Arrange strips over lettuce. Cut more if needed.
3. Remove seeds from the bell pepper and cut into thin strips, lengthwise. Arrange strips evenly over onion strips.
4. Spread thawed peas evenly over onion strips.
5. In a small bowl mix together mayonnaise and sugar until well incorporated. Spread evenly over peas.
6. Sprinkle cheese over dressing mixture.
7. Arrange bacon bits evenly over cheese. Cover tightly with plastic wrap and let chill in fridge until ready to serve. The longer it sits, the more flavorful it becomes. Make up to a day ahead of time.
Serves 6
- 4 cups washed and dried iceberg lettuce (about 1 head)
- 1 green bell pepper
- ½ yellow or white onion
- 2 cups frozen peas, thawed
- 1 cup mayonnaise
- 1 tablespoon sugar
- 1 cup shredded sharp cheddar cheese
- ½ cup fresh bacon bits
- Wash lettuce and pat well to dry. Put into salad bowl large enough to where you half about 1½ inches leftover at the top after you dump the lettuce in.
- Remove skin from onion and cut into thin strips, lengthwise. Arrange strips over lettuce. Cut more if needed.
- Remove seeds from the bell pepper and cut into thin strips, lengthwise. Arrange strips evenly over onion strips.
- Spread thawed peas evenly over onion strips.
- In a small bowl mix together mayonnaise and sugar until well incorporated. Spread evenly over peas.
- Sprinkle cheese over dressing mixture.
- Arrange bacon bits evenly over cheese. Cover tightly with plastic wrap and let chill in fridge until ready to serve. The longer it sits, the more flavorful it becomes. Make up to a day ahead of time.
