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A Different Tossed Salad Recipe

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This recipe for A Different Tossed Salad, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joann McMillan
Added: Thursday, January 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups torn head lettuce
2 cups torn curly endive
2 cups torn Romaine leaves
6 Tlbs. mayonnaise, I use more
1 medium red onion, thinly sliced
1 1/2 cups frozen peas, thawed
1 cup Swiss cheese, cut in thin strips
6 slices bacon, cooked crisp and crumbled

Directions:
Directions:
Place 1/3 of the greens in large salad bowl. Dot with 1/3 of the mayonnaise. Top with 1/3 of the onion slices. Sprinkle with salt and pepper. Add 1/3 of the peas and cheese. Repeat layers, seasoning each layer. Do not toss. Cover and chill for at least 2 hours. Just before serving, top with bacon and toss.

Number Of Servings:
Number Of Servings:
6 generous servings
Personal Notes:
Personal Notes:
A woman who always come over to our house for the fish boils we had, always brought along this salad. It is so delicious, I just had to get the recipe. Enjoy.

 

 

 

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