I can’t believe Easter is almost here! These last 6 weeks have been a complete whirlwind, but our kitchen remodel is finally starting to wrap up!
This is one of my favorite holiday side dishes, part because I love my vegetables, part because my Mom made it when I was a kid at holidays too. I love having a few dishes on the holiday menu that I can make the day before but still taste delicious. If we’re having a lot of family over I will make a double batch, and you can serve it as is or toss together lightly just before serving.
24 HOUR LAYERED SALAD
Recipe source: my Mom
4 cups torn lettuce
8 oz mushrooms, sliced
1 cup frozen peas, thawed
2 tomatoes, cut in thin wedges
2 carrots, shredded (about 1 cup)
1 stalk celery, sliced thin (1/2 cup)
1/2 cup sliced radishes
2 hard boiled eggs, sliced
6 slices bacon, cooked and crumbled
2 green onions, sliced (1/4 cup)
3/4 cup shredded cheese (cheddar, muenster, or other)
Put greens in a tall bowl, top with mushrooms, then peas, and the rest of ingredients (following the order listed).
Spread Buttermilk-Herb Dressing evenly over top of salad, sealing to edge of bowl. Cover tightly with plastic wrap.
Chill for 4-24 hours. Yield: 6-8 side dish servings.
1/2 cup mayonnaise
1/4 cup sour cream
2 T buttermilk
1 T fresh parsley or 1 tsp dried
1 T fresh basil or 1 tsp dried
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
Stir everything together. Cover & stir in the fridge up to 1 week. Makes 1 cup.