Monday, August 30, 2010
Prep Time: 30 Minutes
• 1 head Iceberg Lettuce, Chopped
• 8 ounces, fluid Baby Spinach, Washed And Dried
• Salt And Pepper, to taste
• 8 whole Hard Boiled Eggs, Chopped
• 16 ounces, weight Bacon, Cooked And Chopped
• 4 whole Tomatoes, Chopped
• 1 bunch Green Onions, Thinly Sliced
• 8 ounces, weight Cheddar Cheese, Grated
• 1 bag (10 Ounce) Frozen Peas, Partially Thawed
FOR THE DRESSING
• 1 cup (real) Mayonnaise
• 1 cup Sour Cream
• 1 Tablespoon Sugar (more To Taste)
In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl.
Cover and refrigerate for up to 24 hours. Toss just before serving.
This is a simple and beautiful salad, and a staple at potlucks and luncheons in my area of the country. You can vary the ingredients according to your taste and what you have in your fridge, and you can dress it up a bit with fresh herbs, Gorgonzola cheese—whatever makes your skirt fly up! The standard ingredients in most layered salads are lettuce or spinach (or both!) hard boiled eggs, crumbled bacon, grated cheese, green onions, and green peas, which are layered in a pretty glass bowl so the layers can be seen in all their colorful beauty.
But the true sign of a layered salad is what goes on top: an incredibly simple dressing, which is spread evenly over the top so as to “seal in” the ingredients below. After that, it’s refrigerated overnight, then tossed on site just before serving.
This is perfect for a Labor Day picnic! The perfect cool, crisp complement to all the grilled meats.
And it’s purty too!
Next comes a layer of baby spinach.
Then slide the shell right off.
Make a nice layer of eggs, then a layer of bacon.
Hard boiled eggs + Bacon = TruLuv4Evr.
Here’s a little trick I do: since I want the ingredients to really show on the outside of the bowl, I concentrate them around the perimeter, then fill in the center with more lettuce or spinach.
Next, dice up some tomatoes…And throw them over the top.
Next, slice up a bunch of green onions…
Add a tablespoon or two of sugar. This is totally optional, and can be left out. But I really like what the sugar does to the dressing—doesn’t make it overly sweet, just gives it a little dimension.
Note: this is going to wind up being the dressing for the salad, so you can dress it up however you’d like. Fresh herbs would be nice, or just a little garlic.
I’m a purist, though. For this salad, I like things plan. Let the salad ingredients—not the dressing—take center stage!
Smooth it out with a spoon…
And that is IT, my dears. Now cover it with plastic wrap and store it in the fridge overnight or up to 24 hours.
When it’s party time, garnish the top with a little of whatever leftover ingredients you might have: a little egg, a little bacon, a sprinkling of peas. Then just toss it at the party and add a little color to everyone’s plate.