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Thursday, April 21, 2011

Layered Salad

I was so blessed to be invited to attend the Ladies Luncheon at Westside Baptist Church in Jasper, Alabama.  My best friend, GeorgeAnn, grew up in this church.  She now lives in Tuscaloosa but her sisters, Judy and Sandy, as well as her Mother, Mrs. Barrentine, still lived in Jasper and attended church there.  I have such wonderful memories of the Ladies Luncheons that I was able to attend with GeorgeAnn.  Her sisters were a part of the Ladies group that decorated the tables for the luncheon as well as prepared the food.  I attended the luncheons on three different occasions and each time it was their Christmas Ladies Luncheon.  From the moment I stepped into the church, I was mesmerized at the beauty before me.  Each table was decorated with a tablecloth, placemats, linen napkins, china plates in chargers, crystal stemware, and a center piece that would stretch from one end of the table to the other.  Most tables were elegant and some were whimsical.  There would be little favors at each place setting for each guest.  Mrs. Barrentine was in her 80's at that time and she truly enjoyed being a part of whatever her girls were doing!  She had a small oxygen tank named Daisy and she rolled it along as she went her merry way.  Judy, Sandy, and GeorgeAnn were wonderful daughters to their sweet Mother who was wished a Happy 90th Birthday in Heaven by Jesus.

It was at one of these luncheons that I first had a layered salad and that very day it became my favorite salad.  It might become your favorite salad, too.

                                                              Layered Salad  

1 head of washed, crispy lettuce,
  torn into bite-sized pieces
1/2 cup green onion, chopped
1 can sliced water chestnuts, drained
2 cups Hellman's mayonnaise
2 cups shredded Cheddar Cheese
1 jar Hormel Real Bacon Pieces
1 - 15 oz. Lesueur Sweet Peas, drained

Spread bite sized lettuce pieces in the bottom of a trifle bowl.  Layer green onion, water chestnuts, and peas over lettuce layer.  Spread mayonnaise over the layer of green peas.  Sprinkle cheese over the mayonnaise and top with Real Bacon Pieces.  Cover and refrigerate at least 6 hours before serving. 

Another variation:  Use 2 cups grated Mozzarella cheese instead of Cheddar Cheese.  Add 2 Tbsp. of sugar to mayonnaise.

1 comment:

  1. what a precious treasure your comments before the recipe were today! You made me tear up! Wouldn't mom love what you wrote about her. I hate that you left out part though.....that you wre the daughter to her that didn't cause her any pain in childbirth. She truly loved her other "daughter". Thanks for the wonderful memory and the delicious recipe!