Over a Cup of Coffee: Layered lettuce salads | CraigDailyPress.com

Over a Cup of Coffee: Layered lettuce salads

Diane Prather/For Craig Press

I don't know whether it's having had too many holiday goodies or something else, but I have been craving vegetables lately. When I made a fresh lettuce salad the other night, I found the slices of green pepper and tomatoes especially tasty. So, this week's column features two recipes for layered lettuce salad. The recipes are similar, but there are some differences.

The recipes came from my old cookbook that has lost its cover.

Layered lettuce salad

1 head lettuce, cut into bite-size pieces

1/2 cup green pepper, chopped

1/4 cup onion, chopped

1/2 celery, chopped

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1 (10-ounce) package frozen peas, thawed

2 cups salad dressing

1 tablespoon sugar

1/4 pound shredded cheese

10 pieces bacon, fried and crumbled

Put lettuce in a single layer in a 9-by-13-inch baking dish. Layer the remaining vegetables on top. Add dressing, one tablespoon at a time, being sure to cover the entire top of the casserole to the edges. Sprinkle with sugar and shredded cheese. Place bacon over the top. Cover and refrigerate for 12 to 24 hours. Makes 12 to 15 servings.

Layered salad

Salad:

1/2 head iceberg lettuce

1 (10-ounce) bag fresh spinach

4 eggs, hardboiled and chopped

1 bunch green onions, chopped with tops

1 pound bacon, crisply fried and crumbled

1 (10-ounce) bag frozen tiny peas, thawed

2 teaspoons sugar

Salt and pepper

1 cup shredded Swiss cheese

Note: Other ingredients, such as celery and tomatoes, can be added.

Dressing:

1 1/2 cups sour cream

1 1/2 cups mayonnaise

Wash, drain and tear the spinach and lettuce into pieces. In a 9-by-13-inch glass casserole dish, using half of the ingredients, layer lettuce, spinach, egg, onion, bacon and peas. Sprinkle with one teaspoon of sugar and the salt and pepper. Mix the dressing. Frost this layer with half of the dressing. Repeat layers with the remaining ingredients. Frost the top with the remaining dressing, and garnish with shredded cheese. Cover with plastic wrap, and refrigerate overnight. Serve by cutting into squares. Makes 10 servings.

Note: The dressing seals the lettuce mixture and keeps it crisp.

If you have a recipe you would like to share with readers, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.