Nothing says summer picnics like a nice cold salad. There’s just something about the juxtaposition of the chill of the salad against the sweltering heat of the season that screams refreshment. This recipe definitely works on that level. As it goes without saying, if you’re eating outdoors, make sure you keep it on ice so you don’t get food poisoning from mayo gone spoiled in the heat.
recipe from The Pioneer Woman Cooks
2 heads Iceberg Lettuce, Chopped
8 ounces, fluid Baby Spinach, Washed And Dried
Salt And Pepper, to taste
8 whole Hard Boiled Eggs, Chopped
16 ounces, weight Bacon, Cooked And Chopped
4 whole Tomatoes, Chopped
1 bunch Green Onions, Thinly Sliced
8 ounces, weight Cheddar Cheese, Grated
1 bag (10 Ounce) Frozen Peas, Partially Thawed
FOR THE DRESSING:
½ cups (Real) Mayonnaise
½ cups Sour Cream
1 Tablespoon Sugar (more To Taste)
In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl.
Cover and refrigerate for up to 12 hours. Toss just before serving.