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Layered Salad Recipe

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This recipe for Layered Salad, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Smith Longmire
Added: Saturday, July 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 head lettuce
1 1/2 c celery
2 c diced onions
1 package frozen peas
8 oz. mayonnaise
1 lb. bacon - may substitute soy bacon strips
1 package shredded cheese of choice

Directions:
Directions:
Cook peas until tender and drain. Layer ingredients in this order in large salad bowl: 1/2 lettuce, 1/2 celery, 1/2 onions, and repeat topping with peas. Cover top with 1 pint mayonnaise. Fry bacon and crumble on top, then add cheese. Refrigerate. Can be made a day ahead of serving.

Personal Notes:
Personal Notes:
This delicious salad made it rounds at carry-ins for many years and the recipe was much sought after. It continues to show up on buffets. It can be made a day ahead of time which is makes it nice to have ready for a busy church or meeting day. I can make a complete meal out of it - it is that good.

 

 

 

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