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Layered Holiday Salad |
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Serves: 10
Print this Recipe
1 head iceburg lettuce broken into chunks
Salt and freshly ground pepper
1/3 cup parsley chopped fresh
1 16-ounce can beets sliced, rinsed and well drained
2 cups mushrooms sliced
2 cups peas cooked
1 cup celery sliced
1 cup cucumbers sliced
Dressing (see below)
Red pepper slices or whole pimiento, sliced
Dressing:
1 1/2 cups mayonnaise commercial or Basic
3 ounces blue cheese crumbled
1/2 cup sour cream
4 teaspoons lemon juice fresh
1 1/2 teaspoons sugar
1 1/2 teaspoons basil dried basil leaves, crushed
Combine dressing ingredients.
In a large glass bowl, layer lettuce and sprinkle lightly with salt, pepper and a little parsley. Top with layers of beets, mushrooms, peas, celery and cucumber; sprinkle lightly with salt, pepper and parsley, reserving 2 tablespoons parsley. Spread dressing over top and garnish with red pepper or pimiento. Cover with foil and refrigerate for several hours or overnight. Just before serving, sprinkle top with reserved parsley.
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