"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Layered Salad Recipe

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

Contributor:  
Contributor:  
Dorrie Friday
Added: Wednesday, January 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 head of lettuce, torn in small pieces
1 C carrot pennies
3 stalks celery, chopped
3 green onions, chopped
1 pt fresh mushrooms, sliced
2 T lemon juice
10 oz frozen peas, briefly cooked & drained
1/2 C ripe olives, drained and sliced
5 slices bacon, cooked, drained and crumbled
8 oz creamy Italian dressing
1/2 C mayonnaise
1/4 C sour cream
2 T Parmesan cheese, grated

Directions:
Directions:
In a large pan, layer 1/2 lettuce, carrots, celery & onions.
Toss mushrooms with lemon juice, then layer on top.
Add peas, olives, bacon (save some for garnish) & remaining lettuce.
Mix dressing, mayo, sour cream & Parmesan, and spoon over salad layers.
Sprinkle with remaining bacon.
Cover & refrigerate several hours or overnight.
Cut into squares before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
overnight

 

 

 

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