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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Layered Salad Recipe

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This recipe for Layered Salad is from Dinner at Mom's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 head iceberg lettuce
1 10 oz. bag fresh spinach
4 hard boiled eggs, chopped
1 bunch green onions, chopped - including tops
1 pound bacon, crisply fried and crumbled
1 - 10 1/2 oz package frozen tiny peas, thawed and drained
2 t sugar
salt and pepper
1 C shredded Swiss cheese
Dressing:
1 1/2 C sour cream
1 1/2 C mayonnaise
Directions:
Directions:
Wash, drain and tear lettuce and spinach into pieces.
In a 10 x 13 glass baking dish, layer 1/2 of the lettuce, spinach, egg, green onion, bacon and peas.
Sprinkle with 1 t sugar, salt and pepper.
"Frost" with 1/2 of the dressing mixture.
Repeat the layers using the remaining 1/2 of the ingredients.
"Frost" with the rest of the dressing mixture.
Top with Swiss cheese.
Cover with plastic wrap and refrigerate overnight.
Serve by cutting into squares.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This salad stays fresh for several days because the dressing seals the lettuce mixture and keeps it crisp.

 

 

 

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