This is a fantastic salad. Found this recipe in the Grace Lutheran Cookbook, pg. 13 but have seen others through the years.Of course I made changes.
1 head lettuce (wash/dry and chop in small pieces) line the bottom of pretty bowl
5 stalks celery (coarsely chopped) next layer
10 oz pkg. frozen peas (3rd layer) Do not cook or thaw
Green pepper (sliced thinly) 4th layer (or red pepper would be nice)
I bunch of green onions. . . cut in thin slices
Broccoli florets . . . cut in small pieces (I put this layer on top of the green onions.)
"Frost" with mayonnaise (I used Best Foods lite) carefully sealing the ingredients. Refrigerate 5 - 24 hours. I like to make this salad the day before and because it is sealed with mayo, the vegetables are really crisp.
Just before serving spread a layer of grated cheddar cheese
3 sliced hard boiled eggs (optional)
1 or 2 thinly sliced tomatoes on top.
The neat thing about this salad is that you can use any vegetables you want. Grated carrots would be nice, sliced red pepper, cucumbers, radishes, thinly sliced red onion. . . whatever.
As you can see it makes a great presentation. Mix together at the table just before serving. The leftover salad was even crisp and good the next day.
From Dione: Mom said that we should pay attention to what order the layers go in because it's prettier if different colored layers are next to each other. Clearly she doesn't think we're smart enough to figure this out on our own. Not saying that we are... but still. Oh and Mom did not want me to mention that this salad got rave reviews from family on Easter Sunday. But on occasion I do not listen to my mother. Sorry Mom.
