Thanksgiving Layered Salad

Soupe de Courgette avec crème fraîche et croutons

Thanksgiving Layered Salad

This salad is great anytime of the year, however, it is a tradition in my family for Thanksgiving

This has been a much loved salad in our family Thanksgiving dinner. I think my mother loved the idea that all of these things could be made ahead of time. And this salad is better with time sitting in the refrigerator. She has changed it, added different things, and made it her own over the years. I have done the same thing.

This salad is served by cutting straight down as if it is a pie. That way, each person gets a slice of all of the flavors.

It’s best if this is made at least 6 hours before serving. Overnight is even better.

ingredients

• one head of firm iceberg lettuce cleaned and cut into bite-size pieces

• one bunch of green onions (or a small red onion, or sweet onion) chopped

• one bag of frozen peas

• 1 cup of mayonnaise

• 2 teaspoons of sugar

• salt/pepper

• 1/3 to 1/2 cup of grated parmesan (I usually use a heaping 1/3 cup)

• 1/2 lb. of bacon fried and crumbled

Method

• It’s important for the lettuce to be cleaned and dried well. If time allows, wash your lettuce in salad spinner, then put it in paper towels in a bowl in the refrigerator for a few hours.

• In a straight-sided bowl, add the lettuce, then layer the onions then the peas. Make sure the peas are frozen as that will help you spread the mayonnaise.

• Sprinkle the sugar evenly over the mayonnaise as well as salt and pepper.

• Layer the parmesan, then finally the bacon on top.

• Cover and refrigerate for at least 6 hours, or overnight.

*note - If you do it in the morning, you can add hard boiled eggs. If you make it the day before, forgo the eggs. If it is for Thanksgiving, forgo the eggs. It’s too much. Plus you can use frozen cauliflower instead of peas. Or add other chopped veggetables under the peas and the mayonnaise.