Jun 24 2009
Great summer salad recipe!
Well, it is summertime; and I don’t know about where you live, but here in Kentucky it is hot already. So how about a recipe for a cool, summer salad that you can make a full day ahead of when you want to serve it? How about a salad recipe that will keep in fridge for a full week and still taste good?
Well if that sounds good to you, then I have a treat for you. I have just such a recipe to share with you today. It is a favorite of my husband’s, and a favorite of lots of people. You make it 24 hours ahead of when you plan to serve it. And don’t worry about leftovers, if you have any, because it keeps well in the refrigerator. I have made an adjustment to this recipe to suit our own personal tastes, and that is noted at the end of the recipe. Combine this with your favorite deli lunchmeat for sandwiches, and you have a light summer meal that takes no time to get to the table. So on to the recipe:
LAYERED LETTUCE SALAD
1/2 head lettuce, coarsely shredded
1 can water chestnuts, drained & chopped
1 c. celery, chopped
1 c. green pepper, chopped
1 - 17 oz. can Lesueur small peas - drained
1-1/2 c. mayonnaise
1-1/2 t. sugar
1 can bacon bits
1 c. shredded cheese
Layer in bowl as follows: lettuce, water chestnuts, celery, green peppers, & peas. Spread mayonnaise evenly over top. Sprinkle with sugar, then cheese & bacon bits. Cover tightly & chill for 8 hours or overnight. This salad keeps well.
Note — I substituted water chestnuts for 1 c. onions called for in the original recipe as we don’t care for onions. Also, if you don’t care for celery or green peppers, then shredded carrots could be substituted instead.
SOunds delicious… I’ll have to remember to try it!