Aunt Benette's Green Layered Salad

Total Time
20mins
Prep 20 mins
Cook 0 mins

On Easter of 2000, this Salad rocked our family luncheon like a hurricane. It took forever for me to track down the recipe because I hadn't been paying that much attention to the food...I was the designated egg-hider! But I loved it, and remembered it, and when Benette stopped feeling up to cooking I took over the responsibility of salad-maker!

Ingredients Nutrition

Directions

  1. Cook the bacon until crunchy, drain and crumble into bacon bits.
  2. Wash, dry, and chop the lettuce and celery.
  3. Slice the green onions into tiny rings leaving out the white stalk.
  4. In small bowl mix the sourcream and mayonnaise until well blended and smooth.
  5. In large glass bowl layer lettuce, then celery, then frozen peas, then green onions.
  6. Top with mayonnaise mixture, followed by swiss cheese and crumbled bacon pieces.
  7. This salad should be made ahead of time to insure that the flavors have a chance to mingle and the peas thaw. Sometimes I do it over night but it can be done in as short as 3 hours if you soak the peas in water before adding them.

Reviews

(1)
Most Helpful

WOW. What a great salad! I have made Layered Salad before, but never with Swiss Cheese. Also, the topping was a little different from my recipe. I loved these changes. I will be swapping my recipe for this one! I used Best Foods Mayonnaise, instead of Hellmann's, other than that, I followed the recipe exactly as stated.

Big Sis April 11, 2010

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