The only reason I haven't posted a new recipe for several weeks is because we got hooked on the Beer Cheese Soup and have made it 3 times in as many weeks.
This salad is a recipe I got from a dear friend when my girl was little. I thought it was just magical then and we all love it. Perfect to serve on a hot summer day as a side dish with your BBQ. You need to plan ahead by one day, as it needs 24 hours to chill before serving. It will keep 3 days - if it lasts that long. This is also a good dish to share at a potluck.
Layer in order from bottom to top:
1 head of iceberg lettuce, ripped in bite-size pieces
1 frozen bag of sweet peas, cooked and drained
1 bunch green onions, diced
1 1/c cups carrots, diced
1 cup celery, diced
Several hard-boiled eggs, sliced in disks
Finish by frosting the entire salad with Hellman's Real Mayo (about 2 cups). If you are a bacon-eater, sprinkle some bacon over the top. Complete with extra sharp shredded cheddar cheese.
Cover with foil and refrigerate overnight (or at least 8 hours). Can't wait til tomorrow night when we eat it!
Spot gave this 3 paws because she got to feast on some of the leftover hardboiled egg whites.
