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   MSGID: 1:320/219@fidonet 5706330b   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Seven Layer Salad   
    Categories: Greens, Vegetables, Pork, Cheese, Dairy   
         Yield: 11 servings   
       
       3/4 c  Mayonnaise   
       3/4 c  Sour cream   
         1 tb White wine vinegar   
         1 ts Sugar   
              Salt & pepper   
         8 c  Chopped iceberg lettuce   
        10 oz Box frozen peas; thawed,   
              - patted dry   
     1 1/2 c  Fine chopped red onion; opt   
         1 pt Cherry or grape tomatoes;   
              - quartered   
         6 lg Hard-boiled eggs; peeled,   
              - chopped   
         4 oz Shredded sharp Cheddar   
        12 oz Sliced bacon; cooked, diced   
              - or crumbled   
       
     MAKE THE DRESSING: In a medium bowl, combine the   
     mayonnaise, sour cream, vinegar and sugar, and whisk   
     until smooth. Add salt and pepper to taste, then cover   
     and place the bowl in the refrigerator to chill while   
     you assemble the rest of the salad.   
        
     Place the lettuce in the bottom of a 4-quart trifle dish   
     or a large glass bowl. (To make sure you end up with   
     distinct layers, start layering each ingredient around   
     the perimeter of the dish, then fill in the center.) Add   
     the peas in an even layer, followed by the onion, if   
     using, then the tomatoes and finally the eggs.   
        
     Spoon dollops of dressing to cover the entire surface of   
     the egg layer, gently spreading the dressing to the   
     edges of the dish with a spatula. Sprinkle the cheese   
     over the dressing, followed by the bacon.   
        
     Serve right away or cover the dish with plastic wrap and   
     refrigerate for up to 24 hours before serving. Serve the   
     salad directly from the trifle dish, making sure to   
     scoop straight down to reach every layer.   
        
     By: Lidey Heuck   
        
     Yield: 10 to 12 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... A proper cheeseburger is all about the cheese.   
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