This recipe is a mainstay at almost any Amish family gathering I’ve been to in the Midwest. It’s almost like a requirement of the meal: someone has to bring a layered lettuce salad. It is a delicious addition to a meal and it’s probably a favorite because it’s easy to make, feeds a lot of people, and transports easily in a Tupperware container if you are traveling via horse-drawn buggy. This is another recipe from the unpublished Elizabeth Coblentz collection.
By Kevin Williams
I appreciate Plus subscribers sticking with your subscriptions. I’ll evaluate this fall whether to continue or not but in the meantime I plan to bring you a lot of neat stuff in the months ahead, it’ll just be spotty…there may be 5 – 7 straight days where there is new Plus stuff and other times when a week or more passes without any. Plus subscriptions have been an experiment and I’ll evaluate how they worked later this summer.
The peas in this recipe, by the way, mystify me. I’m going off Elizabeth Coblentz’s recipe she says the peas should be uncooked. I guess that is right since this is a cool, crisp uncooked, unbaked dish, so just use uncooked, fresh peas if you have them. I know she didn’t use frozen so I’m just trying to figure out what she should have used.
Meanwhile, enjoy this recipe!
Serves: feels 12
- 1 head lettuce
- 1 cup celery (diced)
- 4 eggs (hard-boiled and sliced)
- 1 10 ounce package uncooked frozen peas or the equivalent fresh, home-canned
- 1 sweet onion
- 8 slices fried bacon (diced)
- 2 cups mayonnaise
- 2 tablespoons sugar
- 4 ounces grated Cheddar cheese
- Tear clean, crisp lettuce into small bite- sized pieces and place into a 9 X 12" glass dish.
- Layer the rest of the ingredients in order given.
- Add sugar to mayonnaise and spread over top like frosting.
- Top with grated cheese and bacon diced or bacon bits.