 |
Prep Time: 20 Minutes Cook Time: 720 Minutes |
Ready In: 740 Minutes Servings: 10 |
|
My husband used to have a restaurant & when we would cater events we always made this salad. It was always a hit and never any leftovers, just a bit different from most on the site. The lettuce stays crisp for several days, excellent for a lite lunch. Hope you enjoy. Ingredients:
1 small head of lettuce, torn into bite size pieces |
1 medium onion, chopped |
1 (15 ounce) can english peas |
3 -4 hardboiled egg, chopped |
1/2 lb bacon, fried & crumbled (i use the real bacon bits, in the jar) |
1 lb cheese, shredded, sharp cheddar |
2 cups mayonnaise |
1/2 teaspoon seasoning salt (to taste) |
1/2 teaspoon garlic salt |
1/4 teaspoon garlic powder |
2 teaspoons sugar |
Directions:
1. I use a 13 cup plastic container, with lid.
2. Mix mayonnaise with seasonings & sugar, make sure sugar dissolves, put aside.
3. Place lettuce on bottom of container.
4. Add onion, eggs, then peas.
5. Put dressing on top of these layers, smooth out & seal to sides of container.
6. Top dressing with bacon, then cheese as top layer.
7. Cover & refrigerate for at least 12 hours up to 24 hours.
8. You can mix it up before serving, but we just portion out what we want.
9. For a large crowd, you can double or triple this easily and feed a bunch of people.
10. Cooking time is refrigerator time.
|
|