Seven layer salad

This salad I find simple to put together with the least amount of stress and easy to transport  to picnics, boats, beach, or out door concerts. Perfect for a summer outing with friends and family.

Seven Layer Salad

(courtesy of Penzys)

1 small head of lettuce, your favorite

1 cucumber, sliced

2-3 tomatoes, diced

1 small can sliced water chestnuts

12 oz. frozen peas (thawed)

2 cups shredded cheddar cheese

1 lb. bacon

Buttermilk or ranch dressing

Remove peas form freezer and place in a bowl to thaw. Fry bacon until crisp. Drain on paper towels. When cool, crumb and set aside. Core and chop lettuce in bit size pieces. Layer all ingredients in a clear, staring sided bowl. Start with the lettuce and end with the bacon.  Serve with dressing on the side. Serves 8

For vegetarian version, omit bacon and end with cheese.

Cold Summer Soup

On a hot, hot summer day, there is nothing like sitting in the back yard with a cup of cold soup for dinner. It cools you down and is very satisfying. Add crusted bread and butter or crackers.

Cold Green Bean and Lettuce soup

1/4-1/2cup chopped green onions

2- 14 oz. can chicken broth or water

1-16 oz. package green beans (any cut) thawed

1 head iceberg lettuce (about 4 cps) washed and torn

1 tbsp. snipped fresh oregano or 1 tsp. dried oregano crushed

2 oz. mayonnaise or sour cream

In a 4-quart Dutch oven add onions, chicken broth, green beans and oregano. Bring to a boil uncovered, simmer about 5 minutes or until the green beans are tender. Add torn lettuce, cook 1 minute more or until lettuce is wilted. Remove form heat. Cool. When cooled, transfer in batches to a blender and puree. Refrigerate for less than 24 hours. Makes 6 cups

To serve: Spoon cold soup into bowls, add a dollop of mayonnaise or sour cream, serve very cold.