My mom’s dearest high school friend, Mrs. Linda Draper, shared this recipe with me, many years ago. I’ve been making it ever since and, it is DELICIOUS! I truly hope you will add this to your collection of favorite recipes. YUM! This salad can easily be made the night before serving and, it is especially good leftover the next day. Hope you ENJOY!
1 large container mixed lettuce- I usually buy the spinach mix
12 thick slices of bacon, cooked / drain off grease and crumble
8 hard boiled eggs, chopped
1 bundle chives, sliced small
1 package frozen green peas
1/2 jar real mayonaise (Hellmans)
1 cup blue cheese salad dressing
salt and pepper
1/4-1/2 cup white wine (per your taste)
2 cups grated cheddar cheese
Place salad mix in large bowl. Layer bacon, eggs, chives and peas on top of lettuce. Mix up mayonaise, blue cheese dressing, salt and pepper (1 t. each) and wine – wisk all together and spread over the peas. Top with 2 cups grated cheddar cheese and more bacon to garnish (if you have enough). Cover and chill for several hours or , can make it the night before. * Original recipe calls for mayo. only on top of salad, so, you can always do this too…….very good! Toss before serving. * This is easily doubled for a larger group. Note: I cook bacon in oven. Lay bacon side by side on a large baking sheet (jelly roll pan with sides)- Place in a 400 degree oven for 20 mins. or until browned/crisp. Drain off grease by placing bacon on a stack of paper towels. NO MESS and, so good this way!
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