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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 12 |
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After much trial and error, I came up with this recipe for an easy side salad. When company's coming I don't want to be in the kitchen chopping vegetables, so I make this the day before. The idea for salting the lettuce is from a Cook's Country magazine article, and surprisingly it doesn't make the salad watery! Ingredients:
1 head iceberg lettuce, chopped, divided |
1 teaspoon salt, divided |
4 celery ribs, chopped |
1 carrot, grated |
3 green onions, chopped |
1 red pepper, chopped (may use green pepper) |
10 ounces frozen peas |
6 eggs, hard cooked, chopped (optional) |
1 cup hellmann's mayonnaise |
1/2 cup sour cream |
1 1/2 tablespoons cider vinegar |
1 teaspoon sugar |
1 teaspoon garlic |
1/2 teaspoon black pepper |
1/4 teaspoon dill weed |
1/4 teaspoon basil |
1/4 teaspoon oregano |
3 shakes hot sauce (to taste) |
1/2 cup feta or 1/2 cup blue cheese |
4 slices bacon, cooked, crumbled |
Directions:
1. In large glass salad bowl, layer 1/2 chopped Lettuce, sprinkled with 1/2 teaspoons Salt. Then layer next 6 ingredients in any order you like. Top with other 1/2 chopped Lettuce sprinkled with 1/2 tsp.Salt.
2. In separate bowl, combine all dressing ingredients and spread evenly over top layer.
3. Sprinkle Cheese and Bacon over all. Refrigerate (8 to 24 hours).
4. Toss just before serving.
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