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8 Layer Salad Recipe

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This recipe for 8 Layer Salad, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Gabriel
Added: Monday, August 1, 2005


1-1/2 c. uncooked shell pasta
1 T. vegetable oil
3 c. shredded lettuce
3 hard cooked eggs, sliced
1/4 tsp. salt
1/8 tsp. pepper
1 c. cooked ham, julienned
1 c. hard salami, julienned
1 10 oz. pkg. frozen peas, thawed
1 c. mayonnaise
1/4 c. sour cream
1/4 c. chopped green onions
2 tsp. Dijon mustard
1 c. (4 oz) shredded Colby or Monterey Jack Cheese
2 T. minced fresh parsley

Cook pasta, drain and rinse well. Drizzle with oil and toss. In a 2-1/2 qt. glass bowl, place lettuce on bottom, top with pasta, and eggs, sprinkle with salt and pepper. Layer ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over top. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle cheese and parsley over the top. Makes 10 servings.




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