Eilene's Cadillac Version of the Layered Salad
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 2 -3 heads iceberg lettuce, rinsed and broken into small pieces
- 2 (16 ounce) packages frozen green peas
- 7 hard-boiled eggs, diced
- 3 lbs bacon, fried crumbled
- 1 1⁄2 bunches scallions, chopped fine
- 2 (32 ounce) jars mayonnaise
- 2 (1 ounce) packets dry ranch dressing mix
- 5 cups of shredded cheddar cheese
directions
- Set aside frozen peas. Keep frozen.
- Cut bacon into small strips and fry golden crisp, drain on paper towel.
- Break up rinsed lettuce into smaller bite size pieces. Set aside in the refrigerator until ready to use.
- Chop green onions fairly fine.Set aside.
- Shred five cups of cheese. Set aside.
- Boil eggs, peel and chop fine. Set aside.
- Take each jar of mayonnaise and mix one packet of Ranch Dressing mix into each and stir until well mixed inches.
- LAYERING OF SALAD IS AS FOLLOWS.
- In a deep, long glass casserole baking dish layer the ingredients: Spread broken lettuce over bottom of dish, then scallions, then peas, then bacon, then eggs. Spread these ingredients evenly to form each layer. Note: don't use cheese yet, that's for a later step.
- Top with mayonnaise mixture which seals the top of the salad.
- Sprinkle evenly the cheddar cheese over the top of mayonnaise layer.
- Refrigerate several hours before serving as the frozen peas crisp the lettuce and the eggs blend nicely into the mayonnaise dressing layer.
- Serve.
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Reviews
-
This is basicly how I make my layerd salad but here are the differences which I think make the salad better. After layering the lettuce and green onion layer the still frozen peas, then bacon, then eggs. Indtead of adding sugar to the mayonaise I use a package of dry ranch dressing mis in the mayonaise.(this is how the recipe came to me)Leave in the refrigerator for several hours befor serving.the frozen peas will thaw and make the lettuce layer so chrispy it snaps and the eggs kind of emlt in with the dressing. So good.
RECIPE SUBMITTED BY
Tiomarrano
Chico, 43
<p>I am currently retired and trying to salvage our <br />family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. <br /><br />I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.</p>