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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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This is a great potluck dish. I got the recipe from my grandmother. I use an oblong baking dish instead of a bowl. It's not as pretty, but it makes it easier to serve. Ingredients:
4 cups chopped lettuce |
2-3 cups chopped fresh parsley (reserve 2 tbsp for garnish) |
8 hard cooked eggs, diced |
2 thin sliced green or red bell peppers |
1 10oz package frozen green peas (unthawed) |
2 cups shredded carrots |
1 6oz can sliced olives |
2 cups sliced radishes |
2 cups grated sharp cheddar cheese |
1 cup diced red onion |
green dressing |
2 cups mayonaise |
1/2 cup minced parsley |
1 tsp basil |
1 tsp dill weed |
1 tbsp sugar |
1/2 cup sour cream |
Directions:
1. In a 5 inch deep bowl or 13 X 9 inch oblong baking pan layer ingredients in listed order.
2. In a separate bowl, blend together dressing ingredients and spoon over top of salad, sealing around edges of pan.
3. Sprinkle with reserved parsley.
4. Refrigerate at least 6 hours or overnight.
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