"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Layered Lettuce Salad Recipe

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This recipe for Layered Lettuce Salad, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janis Moore - Glenwood
Added: Sunday, April 19, 2009


1 medium head of lettuce, torn
1 cup minced fresh parsley
4 hard- cooked eggs sliced
2 large tomatoes, chopped
1 package (10 ounces) frozen peas, thawed and patted dry
6 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
1 small red onion, chopped

1 1/2 cups mayonnaise
1/2 cup sour cream
1 tsp dill weed
3/4 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
Fresh dill sprigs, optional

1) In a large salad bowl, layer the lettuce, parsley, eggs, tomatoes, peas, bacon, cheese and onion in the order listed.
2) In a small bowl, combine the mayonnaise, sour cream, dill, basil, salt and pepper. Carefully spread on top of salad.
3) Cover and refrigerate for several hours or over night. Garnish with dill sprigs if desired.

Yield: 12 servings




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