A Salad Of Hot Bacon Lettuce And Peas Recipes

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WORLD'S BEST 7 LAYER SALAD RECIPE



World's Best 7 Layer Salad Recipe image

This traditional layered pea salad recipe has been in our family for decades, and there's a reason it is still one of our all time favorite salads! It's perfect for potlucks or as an easy make-ahead meal. Crisp lettuce and veggies, creamy dressing, zesty cheese and savory bacon combine to make magic in a bowl!

Provided by Sara Garska

Categories     Salad

Time 18h45m

Number Of Ingredients 8

8 oz romaine or iceberg lettuce (chopped)
1/2 green pepper (chopped)
1/2 onion (chopped)
1 bag frozen peas (Do not thaw or cook)
1 1/2 Cup Mayonaise (Use real mayonnaise)
6 hard boiled eggs (peeled and chopped)
8 oz cheddar cheese (shredded)
1 pound bacon (cooked and crumbled)

Steps:

  • Layer your ingredients in a bowl in this order: Chopped lettuce, chopped green peppers, chopped sweet onion, contents of one bag of frozen peas, mayonnaise, hard boiled eggs, cheese, and bacon.
  • Cover bowl with plastic wrap or foil.
  • Refrigerate for at least 18 hours before serving.

Nutrition Facts : Calories 408 kcal, Carbohydrate 4 g, Protein 6 g, Fat 41 g, SaturatedFat 14 g, Cholesterol 96 mg, Sodium 232 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MOM'S "THE BEST" LETTUCE/PEA SALAD



Mom's

My mom has made this as long as I can remember. It is a crunchy, very tasty salad. It is a "must have" dish at our family gatherings and holidays. It makes a large quanity, but almost never has much leftover. What there is left is fought over to take home! I tried using another brand mayo and making this salad the day of serving, but did not taste as well. For the best salad, use Hellmans real mayo and make this the nite before. If you are a salad fan, I guarantee you will be addicted to this salad. I've also eaten variations with green peppers, canned peas and eggs, but I love this combination the best. Mom never has any complaints, but then, she's the best cook I know! The prep time doesn't include the "drying" time for the lettuce/peas and the overnite time in the fridge.

Provided by peppermintkitty

Categories     Greens

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 head lettuce (washed,dried very well)
1 bag frozen peas (med. size bag-rinsed & patted dry really well)
1 can water chestnut (drained well)
2 bunches green onions
2 cups cubed cheddar cheese (shredded is not as good)
1 1/2-2 cups diced celery
2 cups hellman mayonnaise (the best brand to use)

Steps:

  • prepare this salad the DAY BEFORE you want to serve it.
  • It just isn't as good made the morning of.
  • after lettuce is throughly dried, tear into pieces in put in large bowl (one that doesn't have a large size rim).
  • on top of lettuce place the chopped green onion, celery, drained water chestnuts, and well drained, uncooked frozen peas.
  • Do not mix over the top of this, spread the hellman's mayo to edges of bowl sealing the salad in cover tightly and place in fridge until the next day.
  • dice 2 cups cheddar cheese and place in a plastic bag and put in fridge to toss with salad the next day.
  • Just before serving, add the cubed cheese to the salad and mix all well.
  • Pour into nice serving bowl and enjoy!
  • note: do not add salt as it will draw moisture and salad will have liquid in it by the serve time.
  • guest may add pepper and salt when salad is served.

Nutrition Facts : Calories 389.7, Fat 29.3, SaturatedFat 8.9, Cholesterol 44.9, Sodium 664, Carbohydrate 23.3, Fiber 3.3, Sugar 7.1, Protein 10.7

BACON PEA SALAD



Bacon Pea Salad image

Peas, bacon, cheese, onions, celery, and mayo dressing are tossed together and chilled in this great summer salad.

Provided by CarolTyson

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 9

4 slices bacon
¾ cup mayonnaise
1 tablespoon honey
1 tablespoon white sugar
salt and ground black pepper to taste
1 (20 ounce) package fresh green peas
2 stalks celery, chopped
½ cup cubed Cheddar cheese
⅓ cup chopped onion

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
  • Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
  • Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 15.6 g, Cholesterol 21.5 mg, Fat 21.3 g, Fiber 3.8 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 303.6 mg, Sugar 8.4 g

LAYERED PEA SALAD



Layered Pea Salad image

This delightful layered salad is filling and fresh at the same time. It is so versatile that it works for any time of the year--July 4th or Christmas. It's one of the better ways I get my kids to 'eat their peas'!

Provided by Kimberly Turnage Slater

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 8h15m

Yield 20

Number Of Ingredients 7

1 cup creamy salad dressing (such as Miracle Whip®)
2 tablespoons white sugar
5 (15 ounce) cans baby peas, drained
½ cup finely chopped green bell pepper
1 head iceberg lettuce, torn into bite-sized pieces
2 cups shredded Cheddar cheese
bacon bits

Steps:

  • Stir together salad dressing and sugar in a large salad bowl or 9x13 glass baking dish until sugar is dissolved. Add peas and chopped green pepper, if desired, and mix lightly to combine. Spread the pea mixture evenly across the bottom of the dish.
  • Spread the lettuce in an even layer over the pea mixture, and top the lettuce with a layer of the Cheddar cheese. Sprinkle bacon bits over the cheese.
  • Chill for at least 8 hours or overnight to blend flavors.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 13.8 g, Cholesterol 16.9 mg, Fat 7.6 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 2.9 g, Sodium 414.2 mg, Sugar 6.7 g

LETTUCE WITH HOT BACON DRESSING



Lettuce with Hot Bacon Dressing image

Here is something a little different for a salad. A friend gave me this years ago. Hope you like it.

Provided by Vera

Categories     Salad     Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 egg
6 slices bacon
½ cup sliced onion
¼ cup white wine vinegar
¼ cup water
4 teaspoons white sugar
½ teaspoon salt
8 cups leaf lettuce - rinsed, dried and torn into bite-size pieces
8 radishes, thinly sliced

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve excess grease.
  • Add onions to skillet with reserved grease and cook until tender. Add bacon, vinegar, water, sugar and salt. Stir and bring to boil.
  • Place lettuce in a large bowl. Pour hot dressing over and toss well. Garnish with egg and radishes.

Nutrition Facts : Calories 168 calories, Carbohydrate 6.4 g, Cholesterol 50 mg, Fat 13.6 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 4.5 g, Sodium 465.7 mg, Sugar 4 g

A SALAD OF HOT BACON, LETTUCE, AND PEAS



A Salad of Hot Bacon, Lettuce, and Peas image

Anyone who has shelled a bag of peas will know how good they are raw. Far too little is made of their scrunchy sweetness, and I put forward the pod-fresh raw pea as an idea to throw into salads of pale yellow butterhead lettuce, cracked wheat, or dishes of cooked fava beans. They work in their uncooked state only when very young and small. Old peas are mealy and sour. One rainy lunchtime in June, I put them into a simple salad of Peter Rabbit lettuce, crisply cooked smoked bacon, and hand-torn ciabatta. The result-restrained, refreshing, and somehow quintessentially English.

Yield enough for 4

Number Of Ingredients 9

smoked bacon - 8 slices
a little oil
white bread - 5 ounces (150g)
a large, soft-leaved lettuce
a small bulb of fennel
shelled peas - 1 cup (150g)
Dijon mustard - a teaspoon
red wine vinegar - a tablespoon
olive oil - 4 tablespoons

Steps:

  • Trim the bacon and discard its rind. Cut it into short lengths and cook in a nonstick pan, with a little oil if necessary, until crisp. Remove the bacon from the pan and drain on paper towels.
  • Tear the bread into small, jagged-edged pieces, discarding the crusts as you go. Fry in the pan in which you cooked the bacon, adding more oil as necessary. As soon as the pieces are nicely golden and blessed with the flavor of the smoked bacon, remove to paper towels to drain and salt them lightly.
  • While the bread and bacon are cooking, wash the lettuce, separate the leaves, tear them into manageable pieces, and put them in a serving bowl. Finely shred the fennel and toss it into the lettuce leaves with the peas. Make the dressing by mixing the mustard, vinegar, a grinding of salt and pepper, and the oil in a small bowl or shaking them together in a small jar.
  • Put the hot bacon and bread in the salad, gently toss with the dressing, then serve immediately.

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