Recipe Background
Grammy just doesn't do boring. Oh no, if she's going to do something, she's going to do it with some flair! That's the heart and soul of Grammy's Sunday Salad — a luxurious layered salad unlike anything you've seen or tasted before! Crisp, succulent bacon, sharp cheese, fresh peas, and leafy spinach encircle a core of refreshing lettuce and a tangy, sweet dressing. It's exactly the thing your cookout or block party needs! Grammy's Sunday Salad is salad with style!
Grammy just doesn't do boring. Oh no, if she's going to do something, she's going to do it with some flair! That's the heart and soul of Grammy's Sunday Salad — a luxurious layered salad unlike anything you've seen or tasted before! Crisp, succulent bacon, sharp cheese, fresh peas, and leafy spinach encircle a core of refreshing lettuce and a tangy, sweet dressing. It's exactly the thing your cookout or block party needs! Grammy's Sunday Salad is salad with style!
Ingredients
For the salad:
- 2 heads iceberg lettuce chopped
- 1 (8-ounce) package baby spinach washed and dried
- 8 eggs hard-boiled, chopped
- 4 tomatoes chopped
- salt to taste
- black pepper to taste
- 1 pound bacon cooked and chopped
- 1 bunch green onions thinly sliced
- 1 (8-ounce) block cheddar cheese grated
- 1 (10-ounce) package frozen peas partially thawed
For the dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon sugar plus more, to taste
- fresh dill optional, to taste, chopped, for topping
Directions
- In a clear glass bowl or trifle dish, add enough of the lettuce to cover the bottom.
- Season the spinach, the eggs, and the tomatoes with the salt and the black pepper.
- Around the perimeter of the bowl, layer the spinach, the eggs, the bacon, the tomatoes, the green onions, the cheddar cheese, and the peas in that order.
- Fill the center of the salad with the remaining lettuce.
- In a separate bowl, add the mayonnaise, the sour cream, and 1 tablespoon of the sugar and whisk well to combine.
- Taste the dressing and add the extra sugar, as needed.
- Pour the dressing over the top of the lettuce in the center of the salad, spreading it out so the lettuce is completely covered.
- Sprinkle the dressing with the dill.
- Cover the glass bowl and refrigerate it for 8 hours.
- Serve.
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