Summer Salad Monday - Layered Salad

So here's this week's installment. Yes, you think layered salad, and your mind harkens back to a simpler time, one of tuna-noodle casserole, Chex party mix, and green Jello salads. A time when we griped because the price of gas was 80 cents a gallon! THE HORROR! True. I was a kid in the 70's. True, I've eaten ALL of these things (well, except for the gas). True, occasionally, I even CRAVE them (again, except for the gas!!...Although...crave that 80 cents/gallon pricetag!)

This version of it is taken from a newsletter that my Mother-in-law, Carolyn, sent to us many years ago (well, not as far back as the 70's). I made a minor adjustment, by adding scallions.


Layered Salad

3 Cups Iceberg Lettuce, shredded
1/2 Cup Celery, cut diagonally
1/2 Cup Green Pepper, diced
1 Cup Carrots, shredded
10 oz Frozen Peas, thawed and drained
1 Cup Cheddar Cheese, shredded
1 Cup Mayonnaise
2/3 Cup Sour Cream
1 tsp Garlic Powder
1/2 Tsp Dried Basil
1 scallion, thinly sliced
5 Strips bacon, cooked and crumbled


In a large, deep, glass bowl, layer lettuce, celery, green pepper, carrots, peas and cheddar cheese. Mix mayonnaise, sour cream, garlic powder and basil together well, fold in scallion. Pour over the layered salad. Sprinkle bacon over top. Cover and refrigerate overnight.

Enjoy! (hey....this goes well with Tuna Casserole....EEEK...I'm just sayin'.....)

:)

You could also try a tex/mex variation of this:

3 Cups Shredded Romaine
10 oz Frozen corn, defrosted and thawed
2 medium tomates, chopped (or 1 can diced tomatoes and green chiles??? Drained??)
1 can black beans, rinsed and drained
1 cup green/red pepper diced & mixed
1 small red onion diced
1 cup Monterey Jack Cheese Shredded
1 Cup Mayo
2/3 Cup sour Cream
1 tsp each chili powder, cumin, garlic powder
pinch red pepper (cayenne)

Layer from lettuce to cheese. Mix mayo, sour cream and spices. Pour over top. When serving top with crushed corn tortilla chips!