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Reviewed: Jun. 5, 2008

Very good and very easy! Great for pot lucks!

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steph.norris


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Reviewed: May 28, 2008

family loved it. some family members do not like peasut they ate them in the salad. salad dressing was very tasteful, will continue to serve this salad auntnonie

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I made this salad for my son's birthday party and it was a huge hit! I did not use as many salad greens as it called for, and I forgot (unintentionally) to put the peas in, but everyone still loved it!! I used low fat/fat free alternatives (although you can't use a sugar substitute or else it won't help melt the mayo/sour cream), and it still turned out really well. And, the salad I purchased had carrots in it, which no one seemed to mind! All in all this was a great recipe I would strongly recommend!

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DaniellePaoli


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Reviewed: Mar. 7, 2008

I have to say this was pretty good and, if nothing else, offers you base ideas for the makings of a great salad. I used red peppers instead of green and used a little bit less sugar than recommended, but the dressing was still too sweet. I would make it again and tweak the dressing to taste...I'm really glad I tried this one!

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JERSEYGIRL

	Cooking Level: Expert Home Town: Sayreville, New Jersey, USA
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Reviewed: Jul. 6, 2007

I also make a salad very similar to this. I loathe bell pepper so I omit them. I use baby corn and instead of cheddar cheese, I usually put a layer of parmesan cheese on top. It makes so much salad I serve it to guests and at potlucks, everyone should try it once.

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Leslie

	Cooking Level: Intermediate Home Town: La Crescenta, California, USA Living In: Sunland, California, USA
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Reviewed: Apr. 19, 2007

I make a salad very much like this ALL the time because it is super tasty and looks good for company. My version includes only 1 cup of celery, and replaces the red onion with 8 scallions, but also adds a couple of chopped hard-boiled eggs and a 6oz can of sliced water chestnuts (drained). I've also never noticed any advantage to letting the salad sit for 12 hours before being served... although the leftovers are great, serving fresh is just as good. I am sticking with my variation of this layered salad, and I really hope that others stumbling across this recipe try them too.

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ClosetBetty


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Reviewed: Apr. 9, 2007

This recipe is the best ever!! I made a couple small substitutions in my version though. I replaced the mayonaise with extra virgin olive oil and the sour cream with vinegar. I don't really care much for frozen vegetables so I replaced the peas with fresh sliced tomato, and since my diet won't allow me to have bacon I substituted cucumber slices in its place. This recipe was so good I've incorporated it into my daily diet. Thanks a lot!

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Ionysia


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Reviewed: Mar. 16, 2007

I enjoyed this dish very much! I used vegetarian bacon instead of normal bacon, and low fat mayonaise instead of regular, because of my diet. I think refridgerating it overnight leaves the creamy mixture on top a much more desired consistency for salad. Great idea!

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Melanie Booth

	Cooking Level: Expert Living In: Colerne, Wiltshire, England, U.K.
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Reviewed: Feb. 20, 2007

This is a very good salad...we know it as seven layer salad. I like the addition of sour cream..it should be even better.

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laney

	Living In: Lake Park, Georgia, USA
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Reviewed: Dec. 28, 2006

I made a few changes, but the base salad here is great. I used Miracle Whip instead of the Sourcream/mayo combo, substituted splenda for the sugar, canned leseur peas for the frozen, and real bacon peices (in the jar) for the bacon. Makes it much, much easier!!! My kids and husband do not eat celery so I leave it out if I'm making it for us to eat at home. Garnish with green onions and its absolutely tdf!

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DZHOPE

	Cooking Level: Expert Home Town: Munford, Alabama, USA Living In: Memphis, Tennessee, USA
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