Jun 18, 2014

Overnight Layered Green Salad with Iceberg and Peas

Overnight Layered Green Salad with Iceberg and Peas

This overnight layered green salad with iceberg and peas is a reminder of those potlucks and recipe books put together by church groups, babysitting co-ops, charity groups, and women's clubs. Not necessarily high brow, but definitely tasty.

This is a comfort food salad. Iceberg lettuce, peas, and Miracle Whip (you can use mayonnaise too).

Sometimes you just need a little throw back salad. It's perfect for a picnic, family reunion.....  or a bunco party!!!

Overnight Layered Green Salad with Iceberg and Peas

Overnight Layered Green Salad with Iceberg and Peas


Ingredients

1/2 medium head lettuce, torn into pieces
1/2 C thinly sliced scallions
1/2 C thinly sliced celery
4 ounces sliced water chestnuts
5 ounces frozen baby peas (keep frozen)
1 C Miracle Whip or mayonnaise
2 T sugar
1/2 tsp granulated garlic
1/2 tsp Laury's Seasoned Salt (or any seasoned salt)
1/4 C freshly grated Parmesan cheese
2 hardboiled eggs, chopped
1/4 C chopped cooked bacon

Instructions

  1. Wash the lettuce and remove the outer leaves. Tear it into small pieces and dry in a salad spinner or paper towels. Place on the bottom of a shallow bowl.
  2. Layer the scallions on top of the lettuce.
  3. Next, layer the celery, water chestnuts, and frozen peas. 
  4. Spread the dressing evenly on top of the vegetables, sealing the edges. 
  5. Sprinkle the dressing with the sugar, seasoned salt, and Parmesan. 
  6. Cover and refrigerate overnight. 
  7. The next day, sprinkle with the eggs and bacon and serve. 
I'm adding this to the A to Z Roundup from Meal Planning Magic. This month's letters are I and J. 


2 comments:

  1. Hi Karen, I love recipes with a little story behind them, this is wonderful.

    ReplyDelete

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