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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Layered Salad Recipe

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This recipe for Layered Salad is from The Lock Family Cookbook, 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 head lettuce, shredded
1/2 cup green onions, chopped
1/2 cup celery, chopped
1 can of sliced water chestnuts
1 package frozen petite peas
1 pint Hellman's mayonnaise
1 Tablespoon sugar
1/2 cup Mozzarella cheese, grated
!/2 cup Parmesan cheese

Garnish:
1/2 pound crisp bacon, crumbled
6 hard boiled eggs, chopped
3 tomatoes cut into wedges
Directions:
Directions:
Layer ingredients through peas in a 13X9X2 inch pyrex dish.
Add 1 teaspoon sugar to 1 pint of Hellman's mayonnaise. Cover the salad with mayonnaise mixture. Make sure that the mayonnaise seals edges of the pan to keep all ingredients crisp.
Top with Mozzarella and then Parmesan cheese.
Cover with plastic wrap and refrigerate overnight.
Before serving, garnish with bacon, eggs, and tomatoes.
Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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