Layered Garden Salad
Gordon Tillman
This is a great recipe from page 105 of ¡Delicioso! Cooking South
Texas Style, compiled by the Junior League of Corpus Christi, Inc.,
ISBN 0-9609144-0-4.
Ingredients
| 1 head | iceberg lettuce, washed and torn into bite-size pieces |
|---|---|
| 1/2 lb | fresh spinach, washed well and torn |
| 2 cups | fresh broccoli flowerets |
| 1 10-oz pkg | frozen green peas |
| 1 cup | sour cream |
| 1 cup | mayonnaise |
| 1 to 2 tbsp | sugar |
| 1 lb. | bacon, cooked and crumbled |
| 1 cup | grated Swiss cheese |
Procedure
Layer the lettuce, spinach, broccoli, and peas in a 3 quart glass bowl or rectangular pan. I always use one of the disposable aluminum pans that you can get from the grocery store. Get the ones that come with a snap-on plastic lid.
Mix sour cream and mayonnaise well and spread evenly over the top, sealing to the edge. Sprinkle evenly with sugar, then bacon, then cheese.
Cover the container tightly and refrigerate at least 2 hours to allow the flavors to blend. I always try and make it a day ahead of time.
