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!
Get in line.
Mom loved tuna.
And me? I’m not a fan of seafood since an oyster-eating challenge at the age of 8 (a wretching story, indeed).
So when I break outside my comfort zones of pasta and chicken with reckless abandon for frutti di mare, I know when I’ve had an amazing dish when I want more.
Amazingly, I sat down with this delicious dish of nutty tuna… and turned it into a meal.
Between us, I was actually seen licking the spoon.
small block | cream cheese (about 3-4 ounces)
1-5 oz. can | white tuna
1-2.25 oz. can | ripe (black) olives, chopped
1/2 cup | texas pecans, chopped
to serve | box o’ triscuits
ii. what to do
0. This one’s pretty easy. You mix everything in a bowl.
1. Place on serving dish and step back… hungry eaters will surround!
Foodie Tip ~
♥ You might try using whipped cream cheese for an extra creamy taste… and if you’re allergic to seafood, try using canned chicken. Mom would approve.