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

Layer Salad Recipe

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

Contributor:  
Contributor:  
Dorothy Thrasher-Smith
Added: Thursday, April 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium head lettuce, chopped
1 cup chopped celery
1 cup sliced water chestnuts
1 chopped green or red pepper
1 bunch chopped scallions
1 10oz. pkg frozen petite peas, uncooked
1 cup mayonnaise
1/2 cup sour cream
1/4 cup Parmesan cheese
2 boiled eggs, grated
1/2 lb. cooked, crumbled bacon
2 to 3 medium tomatoes cut in wedges

Directions:
Directions:
In a large clear bowl, layer lettuce, celery, chestnuts, pepper, onions, peas. Mix mayonnaise and sour cream and spread over entire top of salad, sealing all the way to the edges. Sprinkle with cheese, egg, and bacon. Cover with plastic wrap and refrigerate overnight. Garnish with tomato wedges and serve.

Number Of Servings:
Number Of Servings:
10 - 12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is great for company as you make it ahead of time and it stays very crisp.

 

 

 

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