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Pat's Layered Salad Recipe

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This recipe for Pat's Layered Salad, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Ringwall
Added: Saturday, March 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 head of lettuce, shredded or in bite size pieces
1 cup celery, diced
4 hard boiled eggs, large dice or sliced
1 10 oz. box frozen peas, rinsed under hot water
1 medium red onion, diced or sliced
1 green or red pepper, diced
8 slices bacon, cooked and crumbled
4-6 oz. cheddar cheese, shredded
tomato wedges for garnish

Directions:
Directions:
In 9x13 dish layer all ingredients in following order: lettuce, celery, eggs, peas, onions, pepper, and bacon. Pour your favorite bottled creamy salad dressing over the top, seal tightly and refrigerate overnight. Then remove covering, sprinkle with cheese, and garnish with tomatoes. Don't toss salad. Serve in dish as is.
For the salad dressing, you can also mix 2 cups mayonaisse plus 2 tbsp. sugar thinned with a little milk.

Number Of Servings:
Number Of Servings:
Serves a group
Personal Notes:
Personal Notes:
Edith's notes: I received this recipe many years ago from my sister-in law, Pat Ringwall, who at that time lived in Ohio. She's a great cook, a wonderful hostess, and a dear friend. Our family was treated to many new dishes and great desserts on our visits to her home. Pat now lives in Kitty Hawk, North Carolina.

 

 

 

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