24-hour Picnic Salad (Cooks Country Cookbook) PRINT
- YIELD: 12 servings
|1||medium head iceberg lettuce , cored and chopped rough (about 6 cups)|
|½||medium red onion , sliced thin|
|6||hard-cooked eggs , peeled and chopped|
|1½||cups frozen peas|
|4||ribs celery , sliced thin|
|1||red bell pepper , seeded and chopped|
|1||medium cucumber , halved, seeded and sliced thin|
|1||pound bacon , cooked until crisp and crumbled|
|1½||cups crumbled blue cheese|
|3||tablespoons cider vinegar|
|2||tablespoons hot sauce (Franks Red Hot Sauce)|
1. For the salad: Place half of lettuce in large serving bowl and sprinkle with 1/2 teaspoon salt. Rinse sliced onion under cold water; pat dry with paper towels. Layer onion, eggs, peas, celery, bell pepper, and cucumber over lettuce. Add remaining lettuce to bowl, sprinkle with remaining 1/2 teaspoon salt, and top with bacon and cheese.
2. For the dressing: Combine all ingredients and spread dressing evenly over top of salad. Cover with plastic and refrigerate at least 8 hours or up to 24 hours. Remove plastic wrap and toss until salad is evenly coated with dressing. Serve.