Seven Layer Salad
Pretty rare to have any meal at Riverpoint Farm without this salad. While my grandmother Margaret and her sister Kitty might have handed down the recipe, Jody Groves has made it her go to bring to. I crave this salad, and it's the only way I like green peas.
1 head of iceberg lettuce
1 pint of mayonnaise (the good stuff - don't skimp)
1 thinly sliced red onion*
2 cups green peas, fresh or thawed frozen
3 T of Salad Supreme seasoning
1 cup of finely shredded Swiss cheese
6 slices of cooked and crumbled bacon
~ Layer all ingredients in order they are listed.
~ Let chill for at least an hour in refrigerator.
~ Mix and serve.
* - So often the red onions overpower the salad, but I learned a trick from Laura Calder: She slices the red onions and soaks them in water for 20 minutes - cuts the bitterness and brings out the sweetness! Casey's son Hub couldn't get enough of the raw red onions at the beach!