This is a salad that has been around a long time. I am not sure when people began making it, but it was probably in the 1970's or earlier? Some call it 7 layer salad, some layered pea salad and some just call it pea salad, which is what we have always called it. It's an interesting mixture of ingredients that you layer in a pretty bowl or trifle dish and then 'ice' with mayonnaise and sugar. Yeah, I know, only in the south. But if you are not from the south or haven't ever had this pea salad, don't be so quick to judge. It's delicious, it can be made ahead and it will feed a crowd. My mother wouldn't think of not having a pea salad in the fridge when my sister and her family are coming to visit. It's one of their favorites. There must be something that folks like about it, because it's still around and people are still asking about how to make it. You will always find it at a church potluck or many times at holiday meals. Here is what you will need to make it:
4 cups of chopped salad greens (usually iceberg lettuce)
1 medium sweet onion, chopped
3 stalks of celery, chopped
4 hardboiled eggs, sliced or grated
1 bag frozen peas, thawed or 1 15 oz. can baby peas, drained (like LeSeur)
2 cups mayonnaise mixed with 2 tsp. sugar
2 cups grated cheddar cheese
7-8 slices crisp cooked bacon or 1 pkg. real bacon bits (the bacon bits hold up better if you are making it the night before or to travel)
Place chopped salad greens in a pretty salad bowl or trifle dish. Next layer chopped onion and sliced celery over that. Next layer the peas over that.
Mix the mayonnaise and sugar and spread over all, sealing to the edges. Sprinkle with cheese and bacon or bacon bits. Refrigerate until time to serve. This can be made the night before. Sometimes to change it up a bit I add 2 tsp. Ranch dressing and 3 Tbs. Parmesan cheese to the mayonnaise mixture and add a layer of water chestnuts after the egg layer. You can add or leave out whatever your family likes.