My wife Susan and I like salads; salads of all kinds but particularly layered salads where ingredients are placed in a bowl in layers and a dressing is placed on top. Then the salad is placed in the refrigerator for several hours to overnight to allow the dressing to "percolate" down thru the layers and dress the salad. Susan has tried several different recipes, all good and enjoyable. Recently, however, she researched Layered Salad recipes and came up with her own version, incorporating a variety of elements from different recipes. It was one of the best we ever had and I share this recipe with you.
Salad should be prepared in a large, clear glass bowl.
INGREDIENTS*
SALAD
1 head iceberg lettuce, shredded
2-3 tomatoes, diced
1-2 C frozen peas
! C shredded cheddar cheese
3-4 hard cooked eggs, sliced
2C chopped ham
1/2 - 3/4 C chopped red onion
1 C shredded Monterey Jack cheese
3/4 Lb. bacon, cooked crispy and crumbled
DRESSiNG
3/4 C mayonnaise
3/4 C sour cream
2 Tbsp. sugar
DIRECTIONS
Mix together ingredients for dressing
Layer salad ingredients, in order, up to the red onion.
"Frost" top of salad with dressing.
Spread shredded Monterey Jack cheese over dressing.
Refrigerate overnight.
Sprinkle with crispy bacon bits.
Serve.
*The amounts of ingredients can be adjusted to the size of the bowl being used.
Use your judgement to add or substitute ingredients according to your own taste.
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