Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.


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Layered Lettuce Salad (A Hit at Potlucks!)

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by Julia Burkholder (with a few edits by me)

1 medium head lettuce, torn

1 cup minced fresh parsley

4 hard-cooked eggs, chopped

1 package (10 oz.) frozen peace, thawed and patted dry

6 slices bacon, cooked and crumbled

1 cup (4 oz.) shredded cheddar cheese

1 small red onion, chopped

Dressing:

1/2 cup. mayonnaise

1 1/2 cup. light sour cream

1 tsp. dried dill

3/4 tsp. dried basil

1/2 tsp. salt

1/8 tsp. pepper

 

In a large glass bowl or a glass 9″x13″ pan, layer the lettuce, parsley, eggs, tomatoes, peas, bacon, cheese and onion in the order listed.

In a small bowl, combine the mayo, sour cream, and spices. Carefully spread on the top of the salad.

You can just serve it then, or you can cover and refrigerate it for a couple hours or overnight. Garnish with fresh dill or parsley, if desired.

Serves 12.

This is great for potlucks, and it is addicting!

~Mary Hope.

 


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Ideas for Celery (Thoughts on Vegetables!)

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Vegetables should make you smile–look at them! The peppers are sunny yellow and October orange. The cauliflower’s texture looks like a moon surface (or at least something that might be on the moon). My Dad hated hearing the crunch of celery, but that is one thing I love about celery. And when you pop some peanut butter and raisins on that celery, you have a great snack. Or as my Dad and brother did one Valentine’s Day… Continue reading