"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

"Salt Lick Salad" Recipe

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

Contributor:  
Contributor:  
Laurel Witvoet & Bobbi Regnerus
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 head of lettuce tore small
4 hard boiled eggs
1/2 c. chopped celery
4 oz. shredded cheddar cheese
1/2 c. chopped green pepper
2 c. mayonaise
1/2 c. onion, sliced thin
2 TB. SUGAR (not salt)
1 box or 1/2 bag frozen peas, uncooked
6 strips of crisp bacon, crumbled

Directions:
Directions:
In 9x13 pan layer lettuce, celery, green pepper, onions and peas in order. Spread Mayo over all, sprinkle SUGAR on Mayo. Then layer cheese, bacon and eggs. Refrigerate overnight or for a few hours.

Personal Notes:
Personal Notes:
Seven Layer Salad was one of the first dishes I made as a newlywed for a family party (Kelly's baptism). I mistakenly used the "blue box of sugar" (salt) instead of sugar. Never lived it down. Thus it has been renamed "Salt Lick Salad" VARIATION: Use 2 c. cheddar cheese (I love cheese) 1 c. mayo, 1/4 c. sour cream, and 3 TB. sugar--combine to make dressing, spread on top of salad. I skip the eggs and celery. Some recipes say to let set overnight, I personally do not like that, I think it can get soggy. (I am very very funny about soggy things:) Sometimes I toss it in all in a bowl, and I always skip the celery, cause I do not like it!

 

 

 

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