Layered Vegetable Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This is a make the day before salad. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Notes section.
Equipment
- Large Glass Salad Bowl
Ingredients
- 1 head lettuce, torn into bite size pieces
- ½ cup onion, diced
- ½ cup celery, diced
- 1 can water chestnuts, drained, sliced, (5 oz / 141 g)
- 1 bag frozen peas, unthawed, (10 oz / 284 g)
- 1½ cups mayo,
- 1 tablespoon sugar
- 2 large tomatoes
- 4 hard boiled eggs, chicken or duck, Shortcut
- 6 slices bacon, cooked crisp and quartered
- Cheddar cheese, shredded, as desired
Instructions
- Using a large glass salad bowl, first add the lettuce as the bottom layer and spread it out evenly. The use of the glass bowl is for a visual effect of the layers.
- Mix together the onion and celery, then spread that out as an even layer on top of the lettuce. Add the water chestnuts in a even layer on top of the onion and celery layer.
- Add the peas, still unthawed, in an even layer on top of the water chestnuts. Spread the mayo over the peas in an even layer, then sprinkle the sugar over the mayo. Cover with plastic wrap and place in the fridge overnight.
- The next day, you will need to fry up the bacon until it is crispy, chop into quarters, and let it cool, and you will need to hard boil some eggs, peel, and allow to cool, then slice them.
- Add the tomatoes in an even layer on top of the mayo. Top the tomatoes with the sliced eggs, keeping them about ½ inch away from the edge.
- Add the bacon over the top of the eggs, keeping the bacon about ½ inch away from the edge of the eggs. Top the bacon with shredded Cheddar cheese as desire, in the center of the bacon.
- Serve by scooping out the salad in layers, enjoy.
Notes
Low cost per serving.
Shortcuts: Hard Boiled Chicken Eggs, Hard Boiled Duck Eggs.
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