Summer Salad Series-cont.

This salad recipe has been shared with me by my dear friend, Pat DeMoor. Pat’s mom was a very elegant lady that entertained her husband’s clients and friends for years. She was an avid cookbook and recipe collector. Her legacy is evident in literal card catalogs of recipes passed down to her loving daughter, Pat. There are many different versions of this recipe available on various cooking websites as well.

This simple layered salad that can be made ahead, altered to your own likes and tastes, and stores well in the refrigerator for up to a week.  This particular version, and my favorite, has bacon in it! It makes a great addition to a brunch buffet and if you’re looking for something to make Dad on Sunday, this is it!

Layered Lettuce Salad  

For the best presentation, assemble in a glass bowl, like a pedestal trifle bowl.

• Finely slice up lettuce and put in glass dish. (The size of your bowl will determine how much lettuce to use)
• Slice 1 Red Onion in thin rings and layer on top of lettuce.
• Cut up 3 stalks of celery in bit size pieces and layer on top of onion.
• Dice and layer 1 can sliced water chestnuts.
• Next, layer 1 package of frozen peas UNCOOKED.

After all is layered, frost with mayonnaise to the edges of the dish (like frosting a cake... not too heavy). Sprinkle 2 tablespoons of sugar on top of the mayonnaise and then sprinkle grated parmesan cheese over sugar.

Tightly cover with plastic wrap and refrigerate over night.

Cook bacon and make a couple of hard boiled eggs.

Before serving, crumble bacon on top with slices of hard boiled egg.

Serve with long salad tongs so you can reach all the layers.

NOTE:  You can use broccoli or cauliflower for a layer….amount of each ingredient is really to your liking.  Another suggestion is using spinach instead of lettuce or cheddar cheese instead of parmesan.

ENJOY!