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!”
READY IN:
20mins
YIELD:
1 Large salad
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the bacon until crunchy, drain and crumble into bacon bits.
  2. Wash, dry, and chop the lettuce and celery.
  3. Slice the green onions into tiny rings leaving out the white stalk.
  4. In small bowl mix the sourcream and mayonnaise until well blended and smooth.
  5. In large glass bowl layer lettuce, then celery, then frozen peas, then green onions.
  6. Top with mayonnaise mixture, followed by swiss cheese and crumbled bacon pieces.
  7. 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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