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24HR PICNIC SALAD *****

salad: l med head iceberg lettuce, cored and chopped rough (about 6 cups)
l tsp. salt
l/2 med red onion, sliced thin
6 hard cooked eggs, peeled and chopped
l-l/2 cups frozen peas
4 celery ribs sliced thin
l red bell pepper seeded and chopped
l med cucumber, halved, seeded and sliced thin
l lb. bacon cooked until crisp and crumbled
l-l/2 cups cruymbled blue cheese, or sharp cheddar or fontina, or asiago cheese

dressing: l-l/2 cups mayo
3 tbsp. cider vinegar
l tsp. hot sauce
2 tsp. sugar
l-/2 tsp. pepper

For the salad: place half of kettuce in large serving bowk and sprinkle with l;2 tsp. salt. Rinse sliced onion under cokd water, pat dry with paper toweks, Layer onion, chopped eggs, peas, celery, bell pepper and cucumber over lettuce. Addremaining lettuce to bowl, sprinkle with remaining l/2 tsp. salt and ytop with bacon and cheese/

For the dressing: Combine all ingredients abd spread dressing evenly over top of salad. Cover with plastic and refrigerate at lease 8 hrs or up to 24 hrs. Remove plastic wrap and toss until salad is evenly coated with dressing.
Serves 12 Cooks Country August 2007

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https://recipes.connorbowen.com/recipe/24hr-picnic-salad/