Layered Salad

Over the weekend my mother-in-law and I watched the Pioneer Woman on the Food Network.  She made an awesome looking layered salad and we immediately knew we wanted to try it.  Today, we made it. Now, it may have at least one unhealthy layer in it, the rest is simply amazing.  You don’t necessarily have to put this layer in or use the salad dressing in the recipe either.  We just decided we wanted to try the full effect.

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Anyway, here’s the recipe:

Ingredients:

For the Salad:

  • 2 heads Iceberg Lettuce, Chopped
  • 8 ounces, fluid Baby Spinach, Washed And Dried
  • 8 whole Hard Boiled Eggs, Chopped
  • Salt And Pepper, to taste
  • 16 ounces, weight Bacon, Cooked And Chopped (You could perhaps use turkey bacon or no bacon at all!)
  • 4 whole Tomatoes, Chopped
  • 1 bunch Green Onions, Thinly Sliced
  • 8 ounces, weight Cheddar Cheese, Grated (You could use low-fat cheese or low-moisture as well)
  • 1 bag (10 Ounce) Frozen Peas, Partially Thawed
  • FOR THE DRESSING:
  • 1/2 cup (Real) Mayonnaise (We didn’t use real mayonnaise. We used the mayo that has olive oil in it)
  • 1/2 cup Sour Cream
  • 1 Tablespoon Sugar (more To Taste)
  • Fresh Dill, Chopped

Directions:

You just make layers of the ingredients in order listed above, or even make your own order if you’d prefer. The last layer should be the dressing.  Next, refrigerate it for at least eight hours.  You don’t have to cover it either because the dressing will seal all the freshness in.

 

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