Layered Salad

Scrumptious Layered Salad

The first salad I ever made (many years ago…), when I was still a teenager and first learning to cook (really cook), and, boy, was it a hit!  This recipe has been with me ever since and continues to garner rave reviews from my dinner guests.  Aside from it’s scrumptious taste, it’s absolutely artistic to look at…

8 strips bacon

1 head lettuce

1/2 bunch celery, chopped

1 green pepper, chopped

1 c. frozen peas, thawed

1 c. mayonnaise

2 tbsp. apple cider vinegar

2 tbsp. sugar

4 hard-boiled eggs, chopped

6 green onions, chopped

3 tbsp. grated Parmesean

12   cherry tomatoes

4 medium-sized mushrooms

Cook bacon until crisp.  Drain, crumble, set aside. In a large glass bowl, layer lettuce, celery, green pepper, green onions, and peas.  Slice mushrooms thinly and place them up against the sides of the bowl, one next to the other, at the top of the salad.  Mix together mayonnaise, vinegar, and sugar.  Pour over salad.  Cover with plastic wrap and chill for at least 4 hours.  Just before serving, sprinkle with eggs, cheese, and crumbled bacon.  Garnish with cherry tomatoes. Serves 8-10.