Layered Vegetable Salad

By
Patsy Cowart
-
0
1098

1 quart shredded lettuce

1½ cups cucumber slices cut in half

1 cup red onion rings

2 each 10 oz. packages frozen green English peas, cooked and drained

1½ cup mayonnaise

½ teaspoon dill weed

1 teaspoon sugar

Croutons

Layer lettuce, cucumber, onion and peas in a salad bowl.  Combine mayonnaise with dill weed and sugar, mix well.  Spread over salad. Cover and refrigerate until cold.  Toss above ingredients, add croutons and serve.  This salad goes very well with steak or fried chicken.  Makes about 8 servings.  Enjoy!

 

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Patsy Cowart
https://jungletaming.com/?p=773
“Miss Patsy,” is the eldest of four children, all born in a country house built before 1900. She was taught to cook at an early age by her mother, Miss Mildred Ross.  It was and still is a sign of respect in certain pockets of Kershaw county to refer to locals by their name with Miss or Mr. preceding the first name. Simple home cooking was the rule of the day, and nothing was thrown away.  A cook book was hardly followed and recipes were shared using terms like “use a pinch of this, pinch of that,” and “add to taste.”  Miss Patsy is pretty darn good cook—so Professor Ron married her 41 years ago. PLEASE NOTE: Opinions expressed do not necessarily represent Jungle Taming's opinions.

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