Posted by: Catherine | January 23, 2009

Rena’s Layered Salad

layered1I have no idea where my mom got this recipe, but it was a staple in our house for any big buffet meal (for some reason Thanksgiving comes to mind). It’s a fifties-ish concept, and when you read through the ingredients you might move on–but don’t, give it at least one try. It’s not a politically correct recipe for any serious foodie, but I promise it’s good; it’s comforting (and not just because it comes from my mom, it’ll work for you, too); and what other salad can you fix that’s totally make-ahead? It actually gets better each hour it sits. Reminds me of those layered dessert bars you make with cans of evaporated milk–they, too, don’t make muster with most bakers, but who doesn’t want one, all melty and gooey? Got any retro recipes—please send, and  you can count on this willing tester/taster.



In layers, starting with the first ingredient, put into a large bowl:

1/2 10-oz. package fresh spinach (break in the bowl and add salt, pepper, 1/2 t. sugar)

6 chopped hard-boiled eggs

1/2 lb. boiled ham, julienned

Small head of lettuce (break into bite-sized pieces and add salt, pepper, 1/2 t. sugar)

1 package thawed fozen peas, uncooked

1 red Bermuda onion, thinly sliced

1 cup sour cream mixed with 1 pint mayo (don’t flip–remember this is a BIG bowl)

1/2 lb. Swiss cheese, julienned

1/2 lb. bacon crumbled (optional, but it’s a must)

Cover and refrigerate until ready to serve. My mom tossed and so do I, but my aunt left it in layers.


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