Southern. Wife and Mama. Lover of Christ. Traveler. Cookbook Collector. Pinterest Addict.
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.
Subscribe to:
Post Comments (Atom)
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 :)
ReplyDelete~Jacquelyn
This is a wonderful salad and lasts several days in the refrigerator if you keep in layered and don’t toss. If you toss, the lettuce wilts. I enjoy this for 3 or 4 days.
ReplyDelete