Martha’s Seven-Layer Salad

My friend and fellow University of North Carolina at Chapel Hill basketball fan, Martha Waggoner of Raleigh, North Carolina, brought this salad to an Atlantic Coast Conference Basketball Tournament brunch, and it has become a staple. She got the recipe from her mother and made a few changes of her own. Don’t violate the eight-hour chilling rule or the penalty will be a less-tasty salad.

 

SERVES 8

 

½	of a head of iceberg lettuce, coarsely chopped or shredded
1	cup chopped celery
1	cup chopped green bell peppers
1	17-ounce can small English green peas, drained
¼	cup chopped red onion, or more to your taste
1	cup mayonnaise (regular or low fat)
	Grated Parmesan cheese to taste
4	slices bacon, cooked and crumbled

1. In a 2-quart clear glass bowl, layer the lettuce, celery, green peppers, peas, and red onion. Spread the mayonnaise evenly over the top without disturbing the layers. Top with Parmesan, then the crumbled bacon.
2. Cover tightly with plastic wrap and chill for at least 8 hours. Serve cold.

EXTRA POINTS You can prepare this salad the night before the game, but Ip    transport it carefully so as not to disturb the layers. Be sure to keep it chilled while serving, so store it in a cooler or nestle the bowl in another, larger bowl filled with ice.