Paula Deen’s 7 Layer Salad Recipe

Fresh and healthy recipes are the way to go this season. Make Paula Deen’s 7 layer salad recipe this summer! Not only it’s yummy and refreshing, but it’s also a feast for the eyes filled with vibrant colors. The creamy dressing with crispy bacon makes this recipe more flavorful and exceptional. I love eating salads especially when the fruits and vegetables are freshly-bought from the market. So make sure you use them when you try this recipe. Change your salad game with a tasty and layered one and have that instant chill for this hot weather. Watch the video below for the full instructions.

Ingredients:

• 6 cups romaine lettuce (chopped)
• 4 cups of tomatoes( seeded and chopped)
• 4 cups of cucumbers (seeded and chopped)
• 1 package of 16 oz thawed frozen baby peas
• 1/2 cup of green onions (sliced)
• 2 cups of radishes (sliced)
• 2 cups of sour cream
• 1 cup of mayonnaise
• 1/4 cup of lemon juice
• 2 teaspoons of salt
• 1/4 cup of sugar (optional)
• 1 1/2 cups shredded reduced-fat cheddar cheese
• 6 slices of bacon (cooked crispy and crumbled)

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Directions:

Step 1:

Layer 6 cups of lettuce, 4 cups of tomatoes, and 4 cups of cucumber in a large dish.

Get a medium bowl and combine peas and green onion. Layer them on top of the cucumber. Then layer radishes over the pea mixture.

Step 2:

Combine sour cream, mayonnaise, lemon juice, salt, and sugar (optional) in a medium bowl. Then spread the creamy mixture over the radish. make sure to seal the edges. Top the salad with cheese and bacon. Now cover the dish tightly with plastic wrap and put it in the refrigerator for at least 8 hours or up to 24 hours.

Let it sit at room temperature for 15 minutes before serving. Enjoy this salad with family or friends under the sun. You can ask anything more with this refreshing salad recipe.

Paula Deen’s 7 Layer Salad Recipe