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Great Holiday Dish

Monday, September 26, 2011 Review by judywrites

Hi everyone,

The great thing about the Layered Salad is the basic recipe and you can personalize to fit with what you have on hand or for your family and guest’s preferences. The measurements for the lettuce should stay the same unless you are using a very deep bowl. Then, increase accordingly. I’ve also made this in a 9 x 13 deep casserole dish for easier access in a buffet setting. Just spread the layers across the dish in the same fashion. You might need to increase the dressing ingredients to cover the size of the pan.

Using the cooked bacon as the top layer under the mayo/sour cream dressing gives you a nice crunch on your first bite and amps up the taste amazingly.  The other super part of this dish is that it needs to be made ahead of time so it helps you get one more chore out of the way. If you aren’t the host, offer to bring this along. It is refreshing bite in the midst of what are usually rich meals.

Easy Holiday Dish - Layered Salad

To create this picture dish for your table, use a clear glass or crystal bowl.
Ingredients:

  • 6 cups chopped lettuce or a combination of lettuce and fresh spinach
  • 1 Tbs. sugar
  • 5 – 6 hard cooked eggs, peeled and sliced
  • 1 small package baby frozen peas, thawed. Make sure they are dry or the salad can get soggy
  • 1/2# bacon, fried crisp and diced or equal amount of diced cooked ham
  • 1 cup diced water chestnuts
  • 1-1/2 – 2 cups shredded cheese, Swiss, Cheddar, or Monterey Jack or a combo of Cheddar and Monterey Jack
  • 1/2 – 3/4 cup sour cream (low fat ok)
  • 1/2 – 3/4 cup mayonnaise (low fat ok)
  • 1/8 cup grated Parmesan cheese
  • 1/2 cup chopped green onions
  • 2 – 3 Roma tomatoes, diced
  • salt and pepper to taste
  • Paprika – optional
  • Place 3 – 4 cups of lettuce/spinach on the bottom of the bowl. Season with salt and pepper. Layer the hard boiled eggs on the lettuce. Add the thawed peas on top of the eggs. Add two cups of lettuce on top of the eggs. Sprinkle with the water chestnuts and half of the green onions. Add the shredded cheeses to cover the top of the salad. Sprinkle with the bacon. Mix the Parmesan cheese, sour cream and mayonnaise. Spread carefully over the top of the salad and spread to the edges to seal. Sprinkle the top with the remaining green onions, tomatoes and a bit of paprika, if desired. Cover with plastic wrap and refrigerate for 24 hours.

    Enjoy….. wishes for a Happy Holiday season to you and yours.

    Take care,

    Judy