Classic seven-layer salad is made by layering salad greens, celery, red peppers, onions, peas, cheese and bacon in a large glass bowl. Traditionally, mayonnaise is added between layers or on top of the salad. An alternative recipe uses cauliflower instead of red peppers. While cheddar cheese is commonly used in this recipe, grated Parmesan cheese makes a nice addition.
To make a traditional version of the seven-layer salad, empty 1 package of salad greens into a bowl. Thinly slice 2 stalks of celery, and sprinkle on top of salad greens. Top the celery with 1/2 cup of chopped red peppers, 2 sliced green onions and 1 thawed package of frozen peas. Spread 3/4 cup of mayonnaise over the peas, then sprinkle 3/4 cup of shredded cheddar cheese and top with 2 packages of cooked bacon, cut into 1-inch pieces. Refrigerate for two or more hours before serving.
To make a version with cauliflower and Parmesan cheese, cook 1 pound of bacon, drain and crumble. In a bowl, layer 1 chopped head of iceberg lettuce, 1 chopped red onion, 1 package of thawed frozen peas and 1 package of shredded cheddar cheese. Top with 1 cup of chopped cauliflower and the crumbled bacon. In another bowl, combine 1 1/4 cups of mayonnaise, 2 tablespoons of sugar and 2/3 cup of grated Parmesan cheese. Drizzle the mixture over salad, and refrigerate before serving.