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Recipe
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TitleAunt Pat's Salad
IngredientsPlease note: all measurements are approximations, and this is just a guideline.

1 ½ cup mayo
2 Tblsp sugar
3-4 cups of torn iceberg, romaine, or other crisp lettuce
3 stalks celery, sliced thin
½ cup green pepper, diced
One small bunch of scallions, sliced thin
½ cup or more grated (sharp) cheddar
6 – 8 oz bacon (about half a package), cooked crisp and chopped
½ cup frozen peas (the petite kind is best)
MethodThis is ideally prepared and served in a long clear glass casserole dish or bowl – about 4” deep.

In a separate bowl, mix mayo and sugar; let sit in fridge while prepping all the other ingredients.

Layer the remaining ingredients in the order shown, adding the mayo blend (stir again before spreading) after the scallions and before the cheese. Cover and refrigerate at least overnight, 24 hours is best. The peas thaw, and the cheese and bacon and dressing all blend into a fabulous flavor. I like to add a little freshly ground pepper when I serve myself, but I leave that up to others to decide…
Posted byLinda
Posted onSunday 23 May 2010 - 16:16:33
 




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