Jackson Salad is a simple-to-make salad that delivers an impressive punch to the palate, especially when paired with a lemon-herb dressing.
This recipe hails from my hometown “chomping grounds” in San Antonio via my Cousins Jennifer, Julie, Lee, and the Scenic Loop Cafe. The cafe is closed nowadays but if you like artichoke, hearts of palm, bacon, and gorgonzola… you just landed in the right space here in cyberland.
❤ Bacon Bits – If you’re short of the jarred stuff go fresh with 2-4 strips and crumble up your crispy bits.
❤ Salad Dressing – While the recipe says it can be served with or without dressing I think this salad without a dressing would be sad face. I added a citrusy lemon-herb dressing and it brightened the salad.
❤ 4 Hearts – I saw a version of this recipe that added hearts of celery, served from hearts of romaine lettuce to make a “four hearts salad.” ❤❤❤❤ If you choose to enjoy your Jackson Salad with the hearts of romain you can brush your dressing onto the lettuce before topping it with the artichoke mixture.
Total prep: About 15 – 30 minutes, depending on if you are frying your bacon vs. le bits.
1 cup | canned artichoke hearts in brine, chopped
1 cup | hearts of palm, chopped
4 ounces | gorgonzola cheese, crumbled
½ cup | red onion, thinly sliced
¼ cup | bacon bits
4-6 cups | mixed lettuces
iii. What to do
1. Mix the artichoke hearts, hearts of palm, cheese, onion, and bacon thoroughly.
2. Spread the lettuces on each plate. Divide the artichoke mixture evenly among plates.
3. If using, top with your favorite dressing and enjoy!
Yield: 2 main course or 4 appetizer servings.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
What could be more fun than watching some vintage bacon bits ads!?
This salad recipe should be in everyone’s cookbook, so best bookmark it now.
My Cousin Julie said this dish is very popular for potluck meals – and when she’s taken this she’s always been asked for the recipe.
It’s that good!
Foodie Tips ~
♥ If you plan to eat this salad right away, run hot water over the frozen peas before adding so that they will defrost. Or you can use canned or fresh peas.
♥ Ingredient amounts may be doubled and layers may be doubled for large party servings. You can add any of the optional ingredients below to make this salad more of an entree then serve it with rolls, iced tea and a dessert! Need some dessert ideas?
♥ You may notice that in my pic above I served my salad from a glass champagne bucket. Whoopsie – no big glass dish for me! If you don’t care as much about the presentation you can layer this salad in any bowl that you’d like but make sure it’s large enough to hold the head of lettuce and all its friends.
♥ If you can serve the salad with the layers in tact send me a pic! It’s probably best to toss the salad just before serving. That is, after everyone has already viewed and snapped pics of your multi-layered wonder.
the main stuff:
1 head | iceburg lettuce, chopped
1 box | frozen peas
2 cans | water chestnuts, drained (I added a can to the recipe below)
5 | green onions, chopped
1 cup | swiss cheese, shredded
optional | ham, chopped
optional | black olives, sliced or chopped (I used 2 cans)
optional | hardboiled eggs, chopped
optional | green peppers, chopped
optional | dealer’s choice :)
1 cup | mayonnaise
1 cup | sour cream
½ – 1 teaspoon | sugar (it’s not me, it’s the ’70s calling!)
1 bottle | hormel brand bacon bits (yummm… a bottle)
1 cup | parmesan cheese, shredded
ii. what to do
1. In a large glass dish layer the first five ingredients to form the base of the salad. Add the optional ingredients, as you wish.
2. Mix together the three topping’s ingredients above and spread over the top of the salad. Be sure to cover to the edges to seal. The salad may be covered with plastic wrap and left in the fridge for a day or two or enjoyed now.
3. When ready to serve sprinkle the salad with the bacon bits and the parmesan cheese.
This photo is of Julie’s original Mom’s Layered Salad recipe. I took this pic on her dining room table which is as big and beautiful as Texas. The wood originated from a bowling alley.
Who would have thunk? My spectacular Cousin Julie, that’s who!