Lisa Bongean's Weblog

Here is the recipe as promised.

I found a recipe for a layered salad made in a beautiful glass bowl.  I don’t like ham and salami on my lettuce so I changed a few of the ingredients and made my own dressing for it…so here is my version.  Jeanine liked it so much she packaged up the leftovers and told me she just knows I will forget it in her cooler and she will end up with it.

Honey Mustard Layer Salad

4 cups of shredded greens- i used fresh spinach and green leaf lettuce from the farmer’s market      

1 lb of bacon, cut up in small pieces and fried, place on paper towels to squish off the grease        

4 hard boiled eggs-sliced 

1 to 2 cups uncooked  small pasta shells-cook according to package and drain,rinse with cold water and drizzle with oil  

1 package of frozen peas    

1 cup shredded Colby-Jack cheese    

fresh parsley- I used it from my garden! I knew i grew parsley for a reason

Place the lettuce in a 2-1/2 qt glass bowl; top with pasta shells and eggs.  Sprinkle with salt and pepper.  Top with bacon and then peas.  Make dressing  and spread over top of peas.  Spread cheese over dressing and add parsley.

Dressing:

1 cup miracle whip light     

1/4 cup sugar

1/4 cup honey

squirt of regular mustard

squirt of horse raddish mustard or Grey Poupon

couple tablespoons of vinegar

1/4 cup canola oil

1 T. poppy seeds

Mix well together with wire wisk.  

Dressing are not as complicated as you think…I just eyeball most of these ingredients and it always turns out fine…less stuff to wash this way…..I also tossed this salad in a bigger bowl just before serving it.  It is not as pretty as leaving it in the bowl, but on the boat it was a lot less mess this way.