Prep 30 mins
Cook 0 mins
This is a very easy and good salad. I have to make it every year for Thanksgiving. It is kind of sweet.... but it is great. But you can make it as sweet as you wish. Can't remember where I got the recipe.... but I did change it a little... Enjoy!!!
- 1 head lettuce, cleaned and tore up
- 1 (15 1/4 ounce) can green peas (DRAINED)
- 1 (4 ounce) jar pimientos (NOT DRAINED)
- 1 cup cut green onion
- 1⁄2-3⁄4 quart mayonnaise
- sliced almonds (YOUR PREFERENCE) or pecan pieces (YOUR PREFERENCE)
- mozzarella cheese, shredded
- Mix your mayo with the pimentos, juice too, and sugar, you want it sweet so mix a little at a time until it's to your liking.
- Put this in the fridge and let it sit until you're ready for it.
- If it's too thick you can add a little milk to it.
- Layer your bowl with half of your lettuce.
- Put half of your peas next (you can use extra if you like).
- Put half of your onions.
- Put a layer of almond or pecans.
- Layer of mozzarella.
- Put half of that yummy dressing.
- Repeat steps 1 through 4.
- Put the rest of your dressing.
- Top with a layer of mozzarella and almonds.
- Fix ahead and let it sit in the fridge.
- Even better once it has sit and all the dressing has incorporated in the salad.
A tasty, unusual and attractive salad which being predominantly red and green just might be a fun choice for Christmas Day or perhaps for the next day, served with cold turkey, chicken and ham. I made it with ¾ cup of low fat mayonnaise (½-¾ of a jar didn’t sound right) and I added some roughly chopped pecans and about ¼ cup of mozzarella just before serving. Instead of the liquid from the pimientos, I used two tablespoons of lemon juice. I was going to use the liquid, but it tasted fairly ordinary and I love the flavour of lemons and had some on hand. I didn’t feel the need to add any sugar, but if I were making this for others, I think I’d add maybe a teaspoon of sugar. Because I was making it just for everyday eating, I also didn’t bother with the layering and just mixed everything together. It still looked great. But if you were serving this to guests, you may prefer the layered effect. I served mine on a bed of baby spinach leaves with some other salads. To me, the finished salad looked more like 4-6 servings, but it depends, of course, on how many other dishes are being served with it. Thanks for sharing!