Layered Salad

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.  🙂

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Ingredients:

  • 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)

 

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Start to layer the salad in order of ingredients listed; spinach, iceberg, diced boiled eggs, sliced red onions.

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Next add the crumbled (cooked) bacon, shredded cheddar and chopped tomatoes.

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Every layered salad has to have peas!  (Make sure you let them thaw for a few hours before topping the salad.)

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The dressing…top priority here.    I used sour cream and a ranch packet, and it was thick and yummy.

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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.

 

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