"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

LAYERED SALAD Recipe

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This recipe for LAYERED SALAD, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, July 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Head lettuce or 6 cups, broken in small pieces
6 eggs, hard boiled & chopped
1 10 oz. pkg. frozen peas, thawed & cooked 1 minute.
1 1/2 lbs. bacon, crispy cooked & crumbled
2 cups Swiss cheese or fresh Parmesan, shredded
1 cup celery, chopped
1 cup green pepper, chopped
1 cup onion, chopped
1 pint mayonaise
3 tbsp. sugar

Directions:
Directions:
Layer in a 9" X 13" pan: Start and finish with lettuce. !st layer 1/2 of chopped lettuce, 2nd. layer celery, 3rd. layer onion, 4th layer green pepper. 5th layer peas and last layer lettuce.

Sprinkle with chopped eggs. Spread mayonaise over eggs and seal to edge of pan. Sprinkle with sugar. Cover with cheese.

Cover and refrigerate for 24 hours. Sprinkle with bacon just before serving.

 

 

 

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