Mary Bondurant

Stella's Green Layered Salad

Salads, Soups & Vegetables
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Mary Bondurant
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Description

Mix the two greens in the first layer.

Put egg slices around the bowl. Add water chestnuts, peas, cheese, and celery in layers.

Top with green onion and celery.

Cover with topping, sealing off greens. Refrigerate overnight.

The next day, top with two tomatoes cut into small pieces and eight slices of crumbled bacon.

Source Note

Original page 129. Contributed by Mary Bondurant.

Ingredients

Structured rows stay easy to scan and print.

  • 1 medium head lettuce
  • 1/2 pound spinach, bibb, or leaf lettuce
  • 3 hard-boiled eggs, sliced
  • 1 (2-ounce) can water chestnuts, sliced
  • 1 large can English peas, drained
  • 1 to 2 green onions, chopped
  • 1 stalk celery, chopped
  • 1 1/2 cups cheddar cheese, grated
  • 2 tomatoes
  • 8 slices bacon
  • Topping: 1 (8-ounce) package sour cream
  • Topping: 1 cup mayonnaise
  • Topping: 1/2 package Hidden Valley Buttermilk Dressing

Directions

Ordered steps keep the recipe easy to follow.

  1. Mix the two greens in the first layer.
  2. Put egg slices around the bowl. Add water chestnuts, peas, cheese, and celery in layers.
  3. Top with green onion and celery.
  4. Cover with topping, sealing off greens. Refrigerate overnight.
  5. The next day, top with two tomatoes cut into small pieces and eight slices of crumbled bacon.