"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Layered Salad Recipe

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This recipe for Layered Salad, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Winn Tisher
Added: Wednesday, July 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Lettuce (I use iceberg and baby spinach)
1/2 lb. Bacon, Fried and Crumbled
4-6 Hard Boiled Eggs
Frozen Peas, Thawed
Sweet Onion
Salt, Pepper, Granulated Sugar
Cheddar Cheese
Mayonnaise

Directions:
Directions:
In large glass bowl, add torn pieces of lettuce for 1st layer (I combine lettuce & spinach). Sprinkle with salt, pepper, sugar. 2nd layer - crumbled bacon. 3rd layer - chopped eggs. 4th layer - lettuce or spinach, salt and pepper. 5th layer - thawed frozen peas. 6th layer - chopped sweet onion. Top with mayonnaise, like frosting a cake, and cover with grated cheese. Cover and refrigerate several hours before serving.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
You can change and layer ingredients to your taste. I sometimes use a can of water chestnuts, chopped bell pepper, jicama, etc.

 

 

 

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