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Hey Pat, next time try our version - yummy!

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Joined: Jun 16, 2006


Posted to Thread #6351 at 3:43 pm on Apr 26, 2007

Layered Salad - Carol's version

1/2 head of iceberg lettuce, sliced in large shreds (about 3 cups)
1 T sugar, sprinkle over lettuce
salt and pepper, sprinkle over lettuce
6 hard-boiled eggs, sliced
salt eggs
1 10-oz. box frozen peas, uncooked but defrosted and dried (I run under cold water or nuke for a few minutes and then dry and chill before using)
1/2 cup finely sliced green onion
1/2 head of iceberg lettuce, sliced in large shreds (3 cups)
1 # bacon, fried crisp and crumbled
8 oz. Swiss cheese, grated (2 cups)

1-1/2 cups mayonnaise (we have used 1/2 mayo and 1/2 Miracle Whip)
1/2 cup+ grated parmesan cheese

Layer each ingredient a pretty salad bowl (deep, not 9" x 13" wide) or large Tupperware-like container beginning with 3 cups of shredded lettuce and ending with the grated Swiss cheese. Press down slightly to leave head room at the top of the container - so topping doesn't stick to the lid or plastic wrap.

Mix the topping and spread to edges to seal salad. Cover with plastic wrap/lid. Refrigerate 8-12 hours. Serves 9-12 people.

** You can sprinkle more parmesan, parsley or sliced onions before serving. I have substituted a layer of grated carrots for the bacon to make the salad more vegan friendly. Also, if the lettuce and peas aren't very dry or cold, water can condense in the bottom of the bowl. (I have many funny stories about draining that extra water!) Colleen

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