"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Untossed Salad Recipe

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This recipe for Untossed Salad, by , is from The Wamsher/DeWitt Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Steel
Added: Friday, April 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh, raw spinach-washed, dried, and brokend into pieces;
1 small head lettuce, washed, dried and broken up;
1 sweet onion, sliced thin;
1 to 1-1/2 c mayonaisse *;
2 T parmesan cheese;
1/2 lb bacon cooked and crumbled;
4-6 hard boiled eggs, chopped;
1-10 ox pkg frozen peas, thawed and cooked;
1 c swiss scheese, cut into strips;
*Instead of mayonaisse, the following can be substituted: 2 c mayonaisse, 1 c sour cream, & 1 pkg Hidden Valley Ranch dressing mix;
Seasonings: salt, pepper, a little bit of sugar

Directions:
Directions:
Layer: spinach, seasonings, bacon, eggs, lettuce, seasonings, peas, onions, mayonaisse, cheese strips, and parmesan cheese.
The mayonaisse layer should coat the top like frosting. Cover and chill several hours or overnight.
To serve, do not toss. Scoop thr the layers.

Personal Notes:
Personal Notes:
This recipe is also from Nana and was the first "Seven layer salad" I ever tried.

 

 

 

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