Picnic Salad

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.