Jul 14, 2010

Peg's Layered Salad


This is a Classic Augusta Recipe. It comes from the T-Time at the Masters Cookbook. It is a great addition to any BBQ.

Peg's Layered Salad
Serves 8-10

1 Head Lettuce, Broken
1/2 cup Green Pepper, Chopped
1 Onion, diced
1/2 Cup Celery, diced (I omited..as I HATE Celery)
1/2 Cup Chopped Tomatoes (I added this to the original recipe)
1 10-ounce Package Frozen Green Peas, thawed but not cooked
2 Cups Hellmann's Mayonnaise Mixed with 2 Tabelspoons Sugar
1 4-ounce package Cheddar Cheese, Grated (I used 1 block of Seriously sharp White Cheddar)
6-8 strips Bacon, fried and crumbled
Salt and Pepper
Parmesan Cheese, Grated


In a bowl, layer the first 8 ingredients in order given, Chill for 24 hours. When ready to serve, salt and pepper to taste, toss and top with Parmesan Cheese.



The original recipe says to make a day ahead--but I have made it the same day of serving it and it turned out completely fine. I also don't always toss it before serving---either way you choose to serve it is fine. You can really add anything you would like to this salad. I have added cauliflower and broccoli before--and both are great additions.

1 comment:

  1. Beautiful presentation and delicious- a perfect addition to a summer cookout! Thanks for sharing the recipe- we posted it on our Facebook fan page for everyone to see. Check it out at www.facebook.com/cabot :)
    ~Jacquelyn

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