"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Staff Luncheon Layered Salad Recipe

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

Kathy Homeier
Added: Sunday, May 31, 2009


1 cup torn lettuce
1 cup torn spinach
1 cup shredded fresh carrots
1/2 sliced fresh mushrooms
1/2 cup fresh broccoli flowerets
1/2 cup fresh cauliflower flowerets
1/2 cup thinly sliced green pepper
1/2 cup diced yellow, green pepper
1/2 cup diced red, green pepper
1/2 cup sliced green onion + tops
1 large cucumber, sliced thin
1 large bag, frozen petite peas
1 pint Kraft real mayonnaise
2 tsp. sugar
1 1/2 to 2 cups grated cheddar cheese
12 slices bacon, fried crisp and crumbled

Layer these ingredients in the order given in a large, deep bowl. (I use a Trifle Bowl)
After layering peas, spread the mayonnaise evenly over salad; sprinkle with sugar.
Top with grated cheese and crumbled bacon.

Note: This was used for a staff luncheon the last day of school. It was also used at our own family dinner many times over again and again. You can make it to suit your own style.

OPTIONAL: Before peas add-
3 hard cooked eggs, sliced
1/4 cup sliced radishes
1 can sliced water chestnuts, drained well
OR 1 1/2 cups cooked dice chicken or ham

Number Of Servings:
Number Of Servings:
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Personal Notes:




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