"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Peasant Salad (From the Peasant Stock Restaurant) Recipe

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This recipe for Peasant Salad (From the Peasant Stock Restaurant), by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Hinkle-Material Services
Added: Thursday, April 13, 2006


1 head lettuce, torn into bite sized pieces
3/4 cup chopped celery
1 green pepper, diced
8 ounces fresh spinach, torn into bite sized pieces
2 medium red onions, thinkly sliced
6 hard boiled eggs, sliced
1-10 ounce package frozen peas, not cooked
6 ounces cheddar cheese, grated
1/2 cup crumbles crisp fried bacon
2 tablespoons sugar
1/2 teaspoon white pepper
1 pint Miracle Whip© salad dressing

In a medium sized bowl, mix sugar, white pepper and Miracle Whip©.
In another large bowl mix together the lettuce and celery. Layer pepper, spinach, red onions, hard boiled eggs and frozen peas on top of the lettuce/celery in that order. Spread salad dressing mixture on top. Garnish with grated cheddar cheese and crumbled bacon. Cover and refrigerate for 8 hours. Toss together just before serving.




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