Seven Layer Salad

Name: Seven Layer Salad
Ingredients: 6 large eggs; 12 strips lean bacon; 2 beefsteak tomatoes, diced (about 2 lb.); 1 (10 oz.) box frozen peas, thawed and drained; 8 ounces extra-sharp Cheddar, shredded or diced (2 cups); 1/3 cup pitted black olives; 2 (5 oz.) bags mixed greens; 1/2 cup ranch dressing or vinaigrette

8 ingredients

4 steps

Ingredients

6 large eggs
12 strips lean bacon
2 beefsteak tomatoes, diced (about 2 lb.)
1 (10 oz.) box frozen peas, thawed and drained
8 ounces extra-sharp Cheddar, shredded or diced (2 cups)
1/3 cup pitted black olives
2 (5 oz.) bags mixed greens
1/2 cup ranch dressing or vinaigrette

Directions

1

Place eggs in a medium saucepan with cold water to cover. Bring to a simmer over medium heat. Remove from heat, cover pan and let stand for 10 minutes. Drain eggs and cool in ice water. Peel and set aside.
2

Cook bacon in batches in a large, heavy skillet over medium heat until crisp, about 10 minutes. Drain on paper towels. Tear bacon into pieces.
3

Arrange tomatoes, peas, Cheddar, olives, greens and bacon in layers in a large (5-quart), clear bowl with straight sides.
4

Just before serving, quarter eggs and place on top. Serve with dressing on side or toss.