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Layered Salad Recipe

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This recipe for Layered Salad is from The Putnam Family Cookbook Project, 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:  
2 heads Iceberg lettuce, chopped
8 oz. baby spinach, washed and dried
Salt and Pepper to taste
8 whole hard boiled eggs, chopped
16 oz., bacon, cooked crisp and chopped
4 whole tomatoes, chopped - could use grape or cherry tomatoes and leave whole
1 bunch green onions, thinly sliced on the bias
8 oz. Cheddar cheese, grated
1 bag (10 oz.) frozen peas, partially thawed

Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1 TBL sugar
Fresh dill, chopped - garnish
Directions:
Directions:
In a clear glass bowl, layer salad ingredients in the order they appear above. Make sure you can see each layer around the edges of the bowl.

End with the layer of peas

Combine dressing ingredients in a separate bowl and mix well.

Pour over the peas and spread to cover, bringing dressing all the way to the edge.

Sprinkle with fresh dill.

Cover and refrigerate up to 8 hours. Toss just before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min

 

 

 

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