There's not much about this "salad" that is healthy - let's just get that out of the way now. Packed with iceberg lettuce, eggs, bacon, blue cheese and mayonnaise dressing, I hesitate to even call it a salad. It's really more of a side dish. Don't let that discourage you from trying it though - it is delicious and it's a crown favorite no matter where I serve it. The best part about this salad is that you make it the day before you want to serve it. I can put this all together 24 hours before I want to host a barbeque and then I don't have to worry about it until I'm ready to serve. Let's face it, there are enough last minute things that have to be taken care of when you host a party - salad is the last thing that you need to worry about.
Picnic Salad
Salad Dressing
1 head iceberg lettuce, chopped 1 ½ cups mayonnaise
1 teaspoon salt 3 Tablespoons cider vinegar
½ red onion, sliced thin 1 Tablespoon hot sauce
6 hard boiled eggs, sliced 2 teaspoons sugar
1 ½ cups frozen peas 1 teaspoon black pepper
4 celery ribs, sliced thin
1 red bell pepper, chopped
1 cucumber, sliced thin
1 pound bacon, cooked and crumbled
1 ½ cups blue cheese
Place ½ of lettuce in bottom of trifle bowl and sprinkle with ½ t. salt.
Rinse sliced onion under cold water and drain on paper towels. Layer onion,
eggs,
peas,
celery, (unfortunately, I had no celery in the house) bell pepper
and cucumber. (out of cucumber too.) I really didn't plan for this salad very well, did I? Add remaining lettuce and sprinkle with ½ teaspoon salt.
Top with bacon
and cheese.
Combine all dressing ingredients.
Spread over top of salad.
Cover with plastic wrap and refrigerate at least 8 hours. (no more than 24) Toss gently before serving.
Customize your salad any way that you like. Add your own favorite veggies. I made a 1/2 of a recipe because we were having a small get together.
I wouldn't call it a salad but I would call it good. Give it a try.
Ciao!
Picnic Salad
Salad Dressing
1 head iceberg lettuce, chopped 1 ½ cups mayonnaise
1 teaspoon salt 3 Tablespoons cider vinegar
½ red onion, sliced thin 1 Tablespoon hot sauce
6 hard boiled eggs, sliced 2 teaspoons sugar
1 ½ cups frozen peas 1 teaspoon black pepper
4 celery ribs, sliced thin
1 red bell pepper, chopped
1 cucumber, sliced thin
1 pound bacon, cooked and crumbled
1 ½ cups blue cheese
Place ½ of lettuce in bottom of trifle bowl and sprinkle with ½ t. salt. Rinse sliced onion under cold water and drain on paper towels. Layer onion, eggs, peas, celery, bell pepper and cucumber. Add remaining lettuce and sprinkle with ½ teaspoon salt. Top with bacon and cheese. Combine all dressing ingredients and spread over top of salad. Cover with plastic wrap and refrigerate at least 8 hours. (no more than 24) Toss gently before serving.
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