Aunt Benette's Green Layered Salad

"On Easter of 2000, this Salad rocked our family luncheon like a hurricane. It took forever for me to track down the recipe because I hadn't been paying that much attention to the food...I was the designated egg-hider! But I loved it, and remembered it, and when Benette stopped feeling up to cooking I took over the responsibility of salad-maker!"
 
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Ready In:
20mins
Ingredients:
8
Yields:
1 Large salad
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ingredients

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directions

  • Cook the bacon until crunchy, drain and crumble into bacon bits.
  • Wash, dry, and chop the lettuce and celery.
  • Slice the green onions into tiny rings leaving out the white stalk.
  • In small bowl mix the sourcream and mayonnaise until well blended and smooth.
  • In large glass bowl layer lettuce, then celery, then frozen peas, then green onions.
  • Top with mayonnaise mixture, followed by swiss cheese and crumbled bacon pieces.
  • This salad should be made ahead of time to insure that the flavors have a chance to mingle and the peas thaw. Sometimes I do it over night but it can be done in as short as 3 hours if you soak the peas in water before adding them.

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Reviews

  1. WOW. What a great salad! I have made Layered Salad before, but never with Swiss Cheese. Also, the topping was a little different from my recipe. I loved these changes. I will be swapping my recipe for this one! I used Best Foods Mayonnaise, instead of Hellmann's, other than that, I followed the recipe exactly as stated.
     
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RECIPE SUBMITTED BY

Yay! We're finally back home in Texas! I just graduated from Le Cordon Bleu, in Scottsdale, AZ and couldn't be happier about being home! Right now I work dinner time at Las Canarias, at "La Mansion", on the Riverwalk when I'm not studying culinary anthropology and hanging out with my gorgeous hubby Dereck. I love recipezaar, and it makes my day everytime I get a comment about how someone enjoyed making one of my dishes for their family. I can't think of anything cooler than that!
 
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