Thursday, April 28, 2011

Layered Lettuce Salad

A salad that looks like spring ... I love the looks and the taste of this delicious layered veggie salad. We enjoyed it again for Easter Dinner this year. I found it years ago in a Taste of Home magazine, and have made it many times. It takes a bit of time with the various ingredients, but it is so worth the effort ...

Layered Lettuce Salad

1 head lettuce, torn
1 cup minced fresh parsley (or some sprinkles of dry parsley)
4 hard-cooked eggs, sliced
2 large tomatoes, chopped (or often I use just one)
1 package (10 oz.) frozen peas, parboiled
6 bacon strips, cooked and crumbled
1 cup (4 oz) shredded cheddar cheese
1 small red onion, chopped

1 1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon dill weed
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh dill springs, optional

In a large salad bowl, layer the first eight ingredients in order listed.
In a small bowl, combine mayonnaise, sour cream, dill, basil, salt and pepper.  
Carefully spread on top of salad.
Cover and refrigerate for several hours or overnight.
Garnish with dill sprigs if desired.

Yield:  12 servings

I usually serve this salad in the glass bowl, pictured above. Also recently I made up a recipe of the salad and divided it into two smaller containers ... perfect for giving one away as part of meal for a new mother, leaving the other one here at home for the two of us.

Linking up to Ultimate Recipe Swap, sharing salad recipes.

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