Test Kitchen-Approved
Author Notes: This recipe from Mrs. Barbara Williamson Smith and was published in "The Pear Tree," a 1977 collection of holiday recipes from the Junior League of Knoxville, Tennessee. —Amanda Sims
Food52 Review: A medley of raw vegetables, cooked eggs, and bacon with mayonnaise, this layered salad is a crisp and hearty addition to most any meal. —The Editors
Serves: 8-10
Ingredients
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1
head Iceberg lettuce, finely chopped
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1
small onion, sliced into rings
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3
stalks celery, chopped
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1
small green pepper, chopped
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1
10-ounce package frozen peas, cooked, drained, and cooled
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4
hard-cooked eggs, grated
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8
slices bacon, cooked and crumbled
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6
tablespoons shredded Parmesan cheese
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1
pint jar of Hellman's mayo
In This Recipe
Directions
- In a glass bowl, layer ingredients in the order above. Cover and refrigerate for at least 6 hours or even overnight.
- Toss thoroughly before serving, cold.
- This recipe is a Community Pick!
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Salad|Vegetable|Make Ahead|Serves a Crowd|Winter|Christmas|Gluten-Free
6 Reviews