0 recipes from contoocook and beyond


l med. head iceberg lettuce, cored and chopped rough (about 6 cups)
l sp. salt
l/2 med red onion, sliced thin
6 hard cooked eggs, peeled and chopped
l-l/2 cups frozen baby peas
4 celery ribs, sliced thin
l red bell pepper, seeded and chipped
l med cucumber, halvedm seeded and sliced thin
l lb. bacon cooked until crisp and crumbled
l-l/2 cups crumbled or grated fontina or asiago
l-l/2 cups mayonnaise
3 tbsps. cider vinegar
l/2 tsp. tabasco
2 tsp. sugar
l-l/2 tsp. pepper
For the salad: place half of lettuce in large serving bowl and sprinkle with l/2 tsp, salt.Rinse sliced onion under cold water; pat dry with paper towels. layer onion, eggs, peas, celery, bell pepper and cucumber over lettuce. Add remaining lettuce o bowl, sprinkle with remaining l/2 tsp. salt and top with bacon and cheese.
For dressing: combine all ingredients and spread dressing evenly over top of salad. Cover with plastic and refrigerate at least 8 hrs or up to 24 hrs. Remove plastic wrap and toss until salad is wvenly coated with dressing. Serves 12

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter