"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Layered Salad Recipe

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This recipe for Layered 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:  
Cindy Anderson
Added: Saturday, May 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Large Head Romaine Lettuce
1 (10 oz) pkg. Frozen Peas
2 Red Onions, diced
2 Green Peppers, diced
6 Strips Bacon (cooked and drained)
1 (10 oz.) pkg. Frozen Corn
1 Cup Black Olives, (sliced)
2 Ripe Tomatoes, (seeded and diced)
1 Cup Cheddar Cheese, (grated)
1 Cup Mayonnaise
1 Cup Miracle Whip

Directions:
Directions:
Shred the lettuce and place half of it on the bottom of a straight sided glass bowl or 9 x 13 cake pan. Make a layer of peas, next a layer of chopped onions, next a layer of green peppers, next a layer of crumbled bacon, next a layer of corn, next a layer of olives, next a layer of tomatoes, finally a layer of cheddar cheese. Cover with the remaining half of the lettuce. In a small bowl, mix the mayonnaise and Miracle Whip and spread over the lettuce all the way to the sides of the dish. Cover with plastic wrap and put in the refrigerator for at least 8 hours or preferable overnight. To serve, dig down through the layers, do not toss.

Number Of Servings:
Number Of Servings:
10 to 12

 

 

 

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