Layered Pea Salad

(from cokerlj’s recipe box)

Many variations of this…you can use your own mix of veggies…this is sort of the main guideline and what I do.

Source: Linda Coker

Categories: Salads

Ingredients

  • 1 small head lettuce, chopped
  • 1 cup celery sliced thinly on diagonal
  • 1 bunch green onions including tops thinly sliced
  • 1 can sliced water chestnuts rinsed and drained (this is my optional addition to the original recipe)
  • 1 16 ounce package frozen "petite" or "baby" green peas (do not cook, rinse in tap water and drain)
  • 6 eggs hard boiled and sliced
  • 10 slices bacon fried crisp, broken in pieces
  • grated cheese
  • tomato wedges
  • -
  • DRESSING:
  • 1 pint Hellmans mayonnaise...not "miracle whip"
  • 1 8 ounce carton sour cream
  • 1 package Ranch style dressing mix...the dry mix

Directions

  1. Layer in large 13×9 inch glass dish in following order: lettuce, celery, green onions, optional water chestnuts, peas, sliced eggs, crumbled bacon.

  2. Spread dressing over salad. DO NOT TOSS OR STIR…this is a layered salad.

  3. Let set in refrigerator over night.

  4. Garnish with grated cheese and tomato wedges.

  5. DRESSING: Mix all ingredients together.

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