I came home with lots of fresh-from-the-garden produce last weekend. Here’s what (part of it) turned into. (Bonus: What salad isn’t better with bacon?)
7-layer salad
6 cups lettuce (or lettuce and spinach)
1/3 cup onion
1/3 cup sliced radishes
12 slices bacon, cooked and crumbled
1 cup peas
1 to 1-1/2 cups salad dressing
1/2 cup shredded Cheddar or grated Parmesan cheese
In a large bowl, layer lettuce, onion, radishes, crumbled bacon and peas. Top with salad dressing (I used Caesar dressing, but do whatever you like), spreading it to cover the peas and touch the edge of the bowl. Sprinkle cheese to the top. Cover the bowl with plastic wrap and refrigerate the salad for at least two hours. Toss before serving, if desired.