| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Swiss |
Salad |
10 |
Servings |
INGREDIENTS
| 1 |
|
Head Iceberg lettuce |
| 1 |
|
Bunch red leaf lettuce -or- |
| 1 |
|
Bunch spinach |
| 4 |
|
Hard-boiled eggs; grated |
| 1 |
|
Bunch green onions (tops included); chopped |
| 1 |
lb |
Bacon; crisply fried and crumbled |
| 1 |
pk |
(10-oz) frozen tiny peas; thawed |
| 1 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Sliced almonds; toasted |
| 1 |
c |
Grated cheese (Swiss or Cheddar) |
| 2 |
ts |
Sugar |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Avocado slices |
|
|
Optional ingredients: bell pepper; celery, tomato wedges; water chestnuts |
| 1 1/2 |
c |
Mayonnaise |
| 1 1/2 |
c |
Sour cream |
INSTRUCTIONS
DRESSING
Wash, drain and tear lettuce into pieces. In a large bowl, layer 1/2 of the
lettuce, eggs, onion, bacon, peas, mushrooms, almonds and cheese. Sprinkle
with 1 teaspoon sugar, and salt and pepper. Frost with half the dressing.
Repeat layers using the remaining half of the ingredients. Frost the top
with the rest of the dressing. Cover with plastic wrap and refrigerate
overnight. Before serving, garnish with avocado slices. Yield: 10 servings.
JANIE TURNER LOWE
(MRS. CHESTER, JR.)
REFRIGERATE OVERNIGHT.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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