A Donaldson Family favorite, from Grandma Fran's recipe box! This salad will keep in the fridge for up to 2-3 days, as long as layers are not mixed! Great for picnics and pot lucks!
INGREDIENTS
Bottom Layers:
Romaine Lettuce, washed & spun
Spinach, washed
4-5 Celery Stalks, sliced
2 Peppers (Red, yellow or orange), diced
5-6 Green Onions, sliced
1 1/2 cups Frozen Peas
1 can Water Chestnuts Dressing:
1 cup Mayonnaise
1 cup Sour Cream
2 tbsp White Sugar Topping:
1 cup Cheddar Cheese, grated
1 cup Bacon Bits
INSTRUCTIONS
Start by layering 2 large handfuls of washed romaine along the bottom of your salad bowl.
Next, another 2 large handfuls of washed spinach. I usually use a triple washed mix but if you prefer
bunched, be sure to wash well and remove a portion of the stems.
Next, layer your celery, I prefer to slice on the diagonal as it is much prettier. Be sure this covers one whole
layer all the way to the outside edges. You may need to slice more celery, or less depending on the size of your salad bowl.
Continue following the list of ingredients for the next layers. Be sure to wash all vegetables and spread evenly, on on top of the other.
It is not necessary to thaw the peas and the frost from the peas will keep your salad cool and fresh.
For the dressing layer, combine listed ingredients in medium bowl. Stir quickly until completely combined.
Spread over top most layer of water chestnuts.
Finish with grated cheddar cheese (orange is what
Grandma used as it lends a pop of color!), and a healthy helping of bacon bits.
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