Tuesday, May 25, 2010

I'll Just Take The Salad, Please

Here's a fast and easy recipe for a delicious salad to take to a potluck supper . . . family reunion picnic . . . neighborhood  barbecue . . . whatever!

I asked my mother to make Layered Salad last weekend as her dish to take to the big family graduation party for my niece Megan.

 Scroll down to see what's underneath all this Swiss cheese

I love this salad! It always feeds an army, so it is a little over the top for everyday dinner at our house these days.

Although, if there are any leftovers, just seal the bowl again with plastic wrap and it's really tasty the next day!

And I guess it wouldn't be impossible to reduce the ingredients to make a smaller salad.

But this is the size we used to make to feed the eight people assembled around the table for our family meals when I was still living at home . . .

You do remember I grew up with five younger brothers, don't you?

There are probably thousands of recipes floating around out there with variations for layered salad. That's usually what happens when something becomes a popular take-along dish.

But this is the best one I've ever tasted -- maybe because it was the first.

I don't know . . . it's just really good . . .  and summery . . . and feeds a lot of people . . . and is easy to make!

Thank goodness for pre-shredded Swiss cheese!

LAYERED SALAD
big bunch of salad greens (your choice of fresh spinach with stems removed, romaine and/or iceberg - or 2-3 bags of salad greens, if you prefer)
6 hard boiled eggs, peeled and sliced
1 lb. bacon, crisp-cooked and chopped
16 oz. frozen green peas - uncooked
1 large bunch green onions, sliced (or 1 thinly sliced purple or Vidalia onion)
1 c. mayonnaise
1 c. sour cream
16 oz. shredded Swiss cheese
1 large clear glass salad bowl that will show off all the salad layers

Wash and dry salad greens; chop or tear into bite-size pieces. Combine mayonnaise and sour cream in a small bowl and whisk to blend; set aside. Place 1/2 of the salad greens in and even layer in the bottom of the glass bowl. Place the hard boiled egg slices in a layer over the salad greens -- use all the eggs. Spread a layer of chopped bacon pieces over the eggs. Add the remaining 1/2 of the salad greens. Spread the frozen peas over the salad greens. Spread onions over the frozen peas. Spread the mayonnaise-sour cream mixture completely over the last layer, covering completely to the sides of the bowl. Sprinkle the shredded Swiss cheese as the final layer. Cover the bowl with plastic wrap to seal tightly. Refrigerate until time to serve. Easily serves a large group. Excellent for potluck dinners. Dig down to get all the good stuff!
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5 comments:

Joy said...

Haven't made this in years. It looks so good, I think I'll try it again!

Kalyn said...

In Utah this is called Sarah Salad, although I have no idea why!

Cora said...

Kalyn, I've never heard that name for this salad before. Now I will have to research that a little!

Cora said...

Joy, I hadn't had it for a while either, but it sure was good!

Becky said...

Oh Cora, I was so craving this salad several months ago and my niece made it for me. It tasted so good. Now I'm ready for another batch. I'll have to pull out our recipe and compare it to yours.