Guest Author - Jenny Derden
I know for a fact that there was and are no better cooks in the south than my mother and my mother in law. My mother never cooked a bad meal...well...ok, I was never crazy about liver and onions. I met my husband in 1975 so you can imagine how many dinners I have had the pleasure of attending at his moms house. At most all the family dinners there, each of us have taken a dish. Some were so good we started making "suggestions" at what we would love to see on the menu. Those dishes became tradition at the Derden home. My sister in law, Tammy, has made a delicious layered salad over the years. Not only did it become a favorite at Bettye's table, but other family members, such as my daughter, have made sure the salad makes all the family meals at their tables. Layered salad has many variations. Here is a quick and easy recipe to be sure and try! Let it become a tradition on your table as well.
Tam's Layered Salad
Ingredients
Lettuce, grated cheddar cheese, LeSeur small green peas in the silver can. (depending how much salad you need to make will be how many cans of peas you use) bacon bits, purple onion and mayonnaise.
Notice, I did not put any measurements with the ingredients. You are making a salad for either a small gathering or a large one, so you add the ingredients enough to feed everyone, just like making a dinner salad.
In a large bowl, place one layer of lettuce chopped for salad. Next, smooth on a layer of mayo and then a layer of bacon bits. Then, add a layer of peas, then a layer of purple onion, and then a layer of grated cheese (or you can hold the cheese and use it as a final step to top the salad). Repeat your layers. For a dinner of 4-8 this is where you would stop. If you are feeding a crowd, put your ingredients in a much larger dish and keep layering until you feel like you have enough.
Make sure the last layer is grated cheese. Chill the salad. Toss as you get ready to serve your dinner.
