Original recipe yields 6 servings
I recently hosted a salad bar buffet. Everyone loved this salad! I sub'd radishes for the green pepper and used 1/3 of an envelope of ranch dressing in the mayo. After 12 hours in the fridge this salad became extremely crunchy and flavorful. Perhaps the moisture from the frozen peas drips down through the rest of the layers to make it so.This salad also eliminated the need for 14 different bottles of dressing on the table.You get a lovely green salad taste with a very light and flavorful dressing that melds all the veggie flavors together.Kraft Foods does it again!
Hubby and I were nervous about a salad that was just topped with Mayo. But I made it early in the day for a dinner party and put it in the refrigerator. I forgot to buy celery, so that was left out, and we love egg in salad, so we added that. Used red peppers instead of green, cuz that's what I had. We were pleasantly surprised at dinner to discover this is an AWESOME salad. It is SO good. Doesn't even taste like you're eating salad, it's so good. Oh yeah...also used that new ready to serve bacon sliced up, and i did NOT thaw the peas. Yum, Yum, Yum. Sounds like a lot of changes I guess...but that just means this is a flexible recipe, and who doesn't like that?
This is my favorite recipe but I have always added cucumbers, chopped water chestnuts, and have used red onion instead of green onions. I layer the salad vegetables, add 3T of sugar to the 1 cup of mayonnaise and add the mayonnaise mixture. I then add the bacon, cheese and sliced hard boiled egg. LOVE this salad! The mayo mixture "seeps down to coat it all!