Over a Cup of Coffee: Two recipes for cool summer salads

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Lettuce salads taste great on these hot summer days.

There are several different recipes for layered lettuce salads. The following recipe comes from my recipe book that doesn’t have a cover.

To make “Layered Salad,” you’ll need: ½ head iceberg lettuce, 1 (10-ounce) bag fresh spinach, 4 eggs (hardboiled and chopped), 1 bunch of green onions (chopped with tops), 1 pound bacon (crisply fried and crumbled), 1 (10-ounce) package frozen tiny peas (thawed), 2 teaspoons sugar, salt and pepper (to taste), 1 cup shredded Swiss cheese, 1 ½ cups sour cream, and 1 ½ cups mayonnaise.

Mix the dressing by combining the sour cream and mayonnaise. Set aside.

Take out a 9-by-13-inch glass baking dish.

Wash, drain, and tear the lettuce and spinach into pieces. Then prepare all of the other ingredients by chopping, crumbling, and thawing as indicated in the ingredients above.

Reserve the cheese for the salad top.

Then, using half of the ingredients, layer them in the casserole dish: lettuce, spinach, egg, onion, bacon, and peas. Sprinkle with 1 teaspoon of sugar, and salt and pepper to taste. Frost with half of the dressing mixture.

Repeat with the remaining ingredients, making a second layer. Frost the top with the remaining dressing and garnish with the Swiss cheese. Cover with plastic wrap and refrigerate overnight. Serve by cutting into squares.

The dressing seals the lettuce mixture and keeps it crisp so the salad will keep for several days in the refrigerator. It makes about 10 servings.

The other great thing about this recipe is that you can add or substitute ingredients.

For example, you could add celery, sliced tomato, or water chestnuts. You might substitute the kind of cheese, too.

This next recipe, “Layered Lettuce Salad,” takes these ingredients: 1 head lettuce (torn into bite-sized pieces), ½ cup green pepper (chopped), ¼ cup chopped onion, ½ cup chopped celery, 1 (10-ounce) package frozen peas (thawed), 2 cups salad dressing, 1 tablespoon sugar, ¼ pound shredded cheese, and 10 pieces of bacon that are fried and crumbled.

Put lettuce in a single layer in a 9-by-13-inch glass baking dish. Layer the remaining vegetables on top. Add salad dressing, 1 tablespoon at a time, being sure to cover the entire top of the casserole to the edges (to seal).

Sprinkle with sugar and cheese. Place bacon on top. Cover and refrigerate for 12 to 24 hours.

So, there you have it — two recipes for cool summer salads.

If you have a recipe you’d like to share, please call me at 824-8809 (at night is best) or write to me at Box 415, Craig 81626.

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