My sister-in-law used to always makes this layered salad when we had family gatherings. I would beg her to make it because I loved it so much. Once when she was visiting, I drove her to the store and bought the ingredients for her to make this…she does this thing right. Since she lives too far away to mail me a salad, I figured I would make my own for one of my recipes for May Project 12. This salad turned out almost as good as Aunt Molly’s. 🙂
- Spinach (2-3 cups)
- Iceberg Lettuce (2-3 cups)
- 8 Boiled Eggs
- 1/2 Red Onion
- 12 ounces of cooked bacon
- 2 cups of sharp cheddar
- 2 chopped tomatoes
- 1 package of frozen peas (Slightly thawed)
Start to layer the salad in order of ingredients listed; spinach, iceberg, diced boiled eggs, sliced red onions.
Next add the crumbled (cooked) bacon, shredded cheddar and chopped tomatoes.
Every layered salad has to have peas! (Make sure you let them thaw for a few hours before topping the salad.)
The dressing…top priority here. I used sour cream and a ranch packet, and it was thick and yummy.
Look at the layers! Yum! Let this sit for a few hours in the fridge and then toss right before you eat it. I took this to church last week and it was a hit.
What may have not been a hit: I shouted across the room to my husband, “Babe, can you toss my salad?” He (and possibly all the deacons/elders/minister/Jesus) looked at me like I was crazy, then got that I meant I really needed him to go toss the salad. Laugh, Mom. It’s funny.
This is a crowd-pleaser and great to take for a potluck. Next up for May Project 12… every Southern woman has to be able to make deviled eggs. I’ll show you a little spin I put on them.