LAURA LEE ALICE
COOKS
®
Layered Salad 8 servings
Ingredients
1 head of lettuce, chopped or torn into 1-inch pieces
½ cup green onions, thin slices
½ cup green pepper, ½-inch dice
½ cup celery, ¼-inch slices
1 (10-ounce) pkg frozen green peas
3 hard-boiled eggs, chopped
2 cups mayonnaise
2 tsp sugar
¼ cup parmesan cheese, grated
¼ cup Cheddar cheese, finely shredded
6 slices cooked bacon, crumbled
Instructions
1. Using one half of each ingredient at a time, layer in a salad bowl.
Repeat layers ending with the mayo, cheese and bacon.
2. Cover and refrigerate at least 6 hours or overnight.
Options
• You can make the salad Southwestern by adding roasted
corn instead of peas, green chilis instead of green
pepper, black beans, corn chips instead of bacon, and so on.
• You can add layers of drained pineapple bits, kiwi and mandarin oranges.
Tips
• Use a glass bowl to show the salad layers (like this one).
Clear glasses work well for individual servings.
• Clear plastic glasses work well when entertaining outdoors.
KEYWORDS
layered salad, best layered salad, layered salad ideas
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac