layered vegetable salad

I don’t remember when I first made this recipe, but it certainly has been around since WordStar* in the mid 1980s. I know, because I had to convert the file containing it from the archaic form of that processor into what you see below.

Curious to see if there were similar recipes out there, I searched the internet using the title above. Lo, to my amazement, the exact same recipe was found in an online

I also learned that this kind of salad, once very popular, has now fallen somewhat out of favor, perhaps because it has to be made the day before it is to be eaten. That extra work just does not seem to fit into the modern, quicker paced life style.

However, if you would like a full-flavored, light luncheon salad, this is a very tasty candidate.

  • 1 head iceberg lettuce, torn in bite-sized pieces
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • 1 (5-oz) can water chestnuts, drained and sliced
  • 10 oz package frozen peas, unthawed
  • 1½ cup fat-free Mayonnaise
  • 1 tsp <sugar>
  • 2 large tomatoes, quartered and sliced
  • 4 hard cooked eggs, shelled and sliced
  • ½ lb sharp cheddar cheese, grated
  • 6 slices bacon, cooked and crumbled

In a large glass bowl set down an even layer of lettuce. Mix onions and celery and add in a layer over the lettuce. Then, in order, layer the water chestnuts, peas, <sugar>, and Mayonnaise. Refrigerate overnight.

Just before serving, layer the remaining ingredients over the Mayonnaise.

To serve, spoon intact layers of the salad onto plates.

Serves 4.

romaine, apple, and red onion salad

This salad is a fat-free, less-satiating, but no less tasty nor inelegant, opener to a Thanksgiving’s Day feast. Those desiring a more traditional (and richer) recipe may substitute a cup of olive oil for the fat-free dressing mix and water, and add another tsp of <salt>.

  • 1 package good seasons Italian fat-free dressing mix
  • 1/3 cup apple cider vinegar
  • 3 tbsp apple juice frozen concentrate, thawed
  • ½ cup water (or enough to make one cup liquid)
  • 2 tbsp minced red onion
  • ½ tsp <salt>
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger (preferably fresh)
  • ¼ tsp fresh ground pepper
  • 1 cup red onion, sliced thinly
  • 2 medium gala apples, peeled, cored, and cut into ¼” dice (about 1 pound)
  • 2 heads romaine lettuce, trimmed, washed, and cut (or torn) into bite-sized pieces
  • ¾ cup pecans, chopped, toasted

Whisk first 9 ingredients in a small bowl or cruet for dressing. Refrigerate for at least one day. Place the sliced onion in a medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place apples in salad bowl, add 1/3 cup of dressing, and toss to coat. Add the romaine and toss again until lettuce and apples are well integrated. Top with red onion slices, drizzle with dressing to taste, then sprinkle with pecans.

Serves 8-10