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Layered Spring Salad Recipe

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This recipe for Layered Spring Salad, by , is from Paula Presents Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Strozier

Category:
Category:

Ingredients:  
Ingredients:  
Dressing:
2 c. Hellmann's mayonnaise
1/4 c. sugar
1 T. celery salt
1 T. poppyseeds
2 t. dry mustard powder
1 tsp. freshly ground pepper

Salad:
8 c. iceberg lettuce and spinach salad mix
1 (16 oz) pkg. frozen baby peas, thawed and drained well.
1 c. chopped pecans
3/4 c. thinly sliced celery
1/2 c. minced fresh parsley
8 oz. shredded Swiss Cheese
6 slices thick crisply cooked bacon, diced and drained well.
6 hard-boiled eggs, peeled and thinly sliced.
1 can French's onion rings, coarsely crushed.

Directions:
Directions:
Dressing:
Whisk together dressing ingredients.
Salad: In a trifle dish, layer half the salad ingredients in ascending order.
Spread with half the dressing.
Repeat layers once more, ending with dressing. spreading all the way to the edge to seal the salad.
Cover and refrigerate at least 1 hour or up to 1 day before serving.

Number Of Servings:
Number Of Servings:
8- 10
Personal Notes:
Personal Notes:
From the Cooking Class of Teddi Wohlford

 

 

 

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