Awww, Spring is in the air!!
I’m so happy about that. I feel like my mood gets so much better during this time of year. Maybe it’s the birds chirping in the morning, but for some reason, I just wake up happy. That being said, I’m sure my husband and kids are grateful it’s spring also. When mama is happy, everyone is happy!
There’s just something grand about seeing the flowers and trees bloom. That clean, crisp smell in the air. I feel like running through the fields like Julie Andrews in The Sound of Music, waving my hands above my head and twirling in circles.
But anyways, on to “food talk.”
When the weather starts to warm up, I tend to cook outside more. We love to grill and use our smoker whenever we get the chance. But it’s not always about the meat. Sometimes I want a simple veggie dish that screams, “wake up people, it’s Spring!”
This 9 Layer Salad is so crisp and refreshing. Honestly, I could make a meal from this salad alone. But it also pairs really nice with all types of meats.
I got the original recipe from my husband’s Aunt. Luckily, she was kind enough to let me share it with you, my wonderful readers of Southern Simmer.
My husband absolutely loves this salad! During the holidays he gets so excited to see that his Aunt has made it. He always gets his plate of normal food and a separate bowl just for her layered vegetable salad. (Cause it’s that good.)
This recipe calls for 1/4 cup of white sugar. So of course I recommend making this way. However, if you’re diabetic, cutting carbs, or just looking for a healthier option, you can replace the sugar with Stevia, or omit it all together. Either way it’s great, and you must give this salad a try.
Because the salad is layered with the lettuce on the bottom. It will keep really well in the refrigerator for several days, without getting soggy.
Hope you enjoy!!
Author: Southern Simmer
Serves: 6 to 8
- 1 (12 ounce) pack of bacon
- 1½ to 2 cups of sharp or mild cheddar cheese
- 1 (12 ounce) bag of frozen peas
- 1 small head of green leaf lettuce, washed and broke in bite size pieces
- 1 small cucumber, sliced thin
- ½ of a medium purple onion, sliced thin
- 1 bell pepper, sliced in thin strips
- 1 pint of cherry tomatoes
- 1 cup mayonnaise
- 1 cup sour cream
- 1½ teaspoons yellow mustard
- ¼ cup of sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- In a bowl, mix all dressing ingredients well. Set aside
- Place frozen peas in a microwave safe bowl and cook in microwave for 1 to 2 minutes, drain well. Peas should be slightly cooked, still firm. Set aside to cool
- Fry bacon, until crisp. Then break apart into bite size pieces
- In a 9x13 casserole dish add the layer of lettuce. Next add the layer of cucumber, and top with the layer of onion, then bell pepper
- Pour pre-mixed dressing over the bell pepper layer
- Next add the layer of frozen peas on top the dressing mixture
- Top with cheese, then crumbled bacon, and lastly cherry tomatoes
- Refrigerate until serving