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Today, February 22, Pa Lloyd and I are celebrating our 55th anniversary! It doesn’t seem possible that many years have passed by since we stood at a church alter and said those wedding vows. They have been good years. We were married at a small United Methodist church in Elmore. A few years after we were married the congregation built a new church, the old one is now a museum. 55 years ago was also a snowy winter. Because of the weather we had to wait a day to start out for our first home at Omaha Nebraska. It was a small one bedroom apartment, the upstairs of a home which cost $ 75.00/month including heat and electricity, furnished!
Today I am sharing a salad recipe that I have made for years, then sort of forgot about it and made it again a couple of weeks ago. It used to be my take to a potluck salad, hope you like it too.
1 head lettuce, washed, shredded and dried with paper towels
1/2 cup diced celery
1/4 cup diced green pepper ( I don’t use)
1/2 cup diced onion
1 box frozen peas, thawed
1 can sliced water chestnuts, drained
1 qt. Spin Blend salad dressing, mixed with 3 Tbsp. sugar ( I don’t use quite that much salad dressing, more like 3 cups)
shredded cheese, colby/jack or to your liking
8-10 slices bacon, fried crisp and crumbled
I use a glass pyrex 9x13 cake pan, start with lettuce then layer ingredients in order listed with the bacon being the top layer. Refrigerate covered overnight.
Stay warm and safe and have a good week.