Recipes and tips from a mid-western Mom, Sister, Aunt and Grandma mixed with stories of family life and food shared and handed down from generation to generation upon request! My recipes are indexed on, Very Good Recipes.
Since we are all preparing for the 4th of July holiday weekend, I thought of this salad. We are going to our son's home for the twins 2nd birthday party on the 4th at noon. This will include a family get together and I am packing this salad along. You can vary it with your favorite vegetables. I first had it many years ago with cauliflower. If I were making it just for us I would have added onion but did not to take for a group as I know several would not eat onion.
1 torn head iceberg lettuce
4 stalks celery, sliced
4 carrots, sliced
1 1/2 C. frozen peas
1 pound diced, fried, and drained bacon
6 hard cooked eggs
1 C. Hellman's Mayonnaise
1/3 C. Parmesan cheese
1/4 C. sugar
1/2 C. shredded cheddar cheese
Start with a large bowl with a tight fitting cover. Wash and tear a head of iceberg or an equivalent amount of romaine lettuce. Either works very well. Top this with a layer of sliced celery, the next layer is sliced and peeled carrots. Next take about 1 1/2 C. frozen peas and hold them in a strainer under the hot water faucet until thawed. Layer these over the carrots. Set these aside for now.
Dice about a pound of bacon and fry until crisp. Drain on paper towels. This is your next layer. Slice about 6 hard cooked eggs on top of the bacon. Frost this layer with the Hellman's Mayonnaise. Sprinkle with the Parmesan, sugar and cheddar. Cover tightly and refrigerate over night. Stir just before serving.