Serves about 10
This recipe is my version of a traditional layered salad, which is believed to have originated in the south. It is a quick, easy and delicious side dish for special occasions, party buffets or potluck events. However, since leftovers keep very well in the refrigerator for several days, it can be prepared and served for more than one family lunch or dinner. Alternately, you can make a lesser amount and use a smaller dish.
- 1 medium head romaine lettuce, shredded (see notes below)
- 1 cup coarsely chopped celery
- 1/2 cup coarsely chopped green pepper
- 1/2 cup coarsely chopped red pepper
- 1 cup coarsely chopped onion
- 1 package (10-ounces) frozen peas, thawed
- 4 hard-cooked eggs, sliced
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1-1/2 tablespoons granulated sugar
- 1-3/4 cups medium sharp cheese, grated
- 8 strips bacon, cooked, drained and crumbled
Place lettuce in bottom of large glass bowl or 13x9x2-inch pan. In layers, add celery, peppers, onion, peas and eggs. Mix together mayonnaise, sour cream and sugar. Spread on top, making certain to cover completely. Top with cheese and bacon. Refrigerate overnight.
Notes: This salad is usually made with iceberg lettuce. I prefer to use romaine. It keeps just as well as the iceberg. I always use light or canola mayonnaise and reduced fat sour cream. Sometimes, I add some grated Parmesan cheese to the mayonnaise mixture for a little extra flavor.