"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Layered Salad Recipe

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This recipe for Layered Salad, by , is from Pots & Pans Cooking Club 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!

Contributor:  
Contributor:  
Becky Robison

Category:
Category:

Ingredients:  
Ingredients:  
2 heads Romaine lettuce, shredded
4 cups chopped tomatoes
2 cups finely chopped red onion
1 (16 oz) bag frozen peas, thawed
1 cup mayonnaise
1 Tbsp sugar
2 tsp salt
2 Tbsp chopped fresh dill
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled

Directions:
Directions:
Layer the lettuce, tomatoes, red onions, and peas in a large glass bowl. Mix the mayonnaise, sugar, salt and dill in a small bowl. Spread the mayonnaise mixture evenly on top of the peas. Finish with layers of cheddar and bacon. Cover with plastic wrap and refrigerate for at least 1 hour. Toss before serving.

 

 

 

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