"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Layered Salad Recipe

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This recipe for Layered Salad, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob & Fran Dreyer
Added: Monday, July 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 head iceburg lettuce, washed, patted dry, and torn into pieces (or 1 large package torn lettuce)
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas, thawed, uncooked
2 (8-ounce) cans sliced water chestnuts
2 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 cup raisins
3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
1 cup grated cheddar
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped
1 chopped tomato
2 boiled eggs, sliced

Dressing:
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar

Directions:
Directions:
In a large rectangular dish, layer salad with lettuce, bell pepper, celery, green peas, water chestnuts, bananas, raisins, and nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely. Sprinkle cheese, green onions, bacon, tomato, and sliced egg over salad. Refrigerate for 3 to 4 hours before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
If you are having Scott for dinner, he doesn't care for this.

 

 

 

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