Lately I’ve been cooking a lot of 1970s and 1980s classics. Some of it has to do with celebrating Walt Disney World’s 50th anniversary. And part of it comes from my proper southern upbringing. I’m thinking about those years when all those gracious but austere old ladies in the family taught me how to prepare soul food for our hungry men. I have about 100 vintage cookbooks and most have some version of this classic salad. But this one is our favorite by a country mile..
about those hungry men of the 70s
Here’s the thing. The men in our family (or neighborhood or region of the United States) never cooked back then. Or even put their dishes in the sink.
We really did pretty much wait on them and planned our meals completely around their tastes. They all walked around like Elvis Presley but without singing much. I realize how VERY messed up that is, but it’s a part of me. A permanent part of me like that mark on my arm from the polio shot I had in the 1960s. And just a healthy reminder while I’m inspiring you to eat salad with sugar – nobody got their panties in a wad about those vaccines.
now i do lurve a man who can cook
But I love my man even more.
And he grew up with a mom who actually taught cooking classes for utility companies as a long-term career and was on regional flour television commercials. She’s got a degree in economics.
I’ve got a Ph.D. and cook freakishly like her.
the salad of persuasion
These days, outside of the kitchen I’m a helluva lot more independent than those ladies who preceded me. This is no longer the salad of service but the salad of persuasion. Kind of like liberated lettuce. When he’s not buying me enough Disney jewelry or taking me on enough camping trips, I know it’s time to make The Salad.
it’s just too easy
But don’t fancy it up like Applebee’s on a date night. Noooooo tomatoes (those are for summer salads like Homecoming’s Fried Chicken one ). And yes, it’s traditionally in some clear glass show-off piece, but I’ve got this thing for my vintage speckled Texas Ware.
Easy enough for camping and comforting enough for a funeral – there’s nary a bite left. Ever.
The Best Hungry-Man's Layered Green Salad
Ingredients
- 1 head romaine lettuce, hand1-shredded
- 1 cup frozen English peas
- 2 green bell peppers, seeded and chopped
- 2 spring onions, chopped can substitute with green onions
- 1-2 cups grated sharp cheddar cheese
- salt to taste
- 2 cups Hellman's mayo
- 1/2 cup sugar
- 2 tbscp white vinegar
- 4-6 slices bacon, freshly cooked
Instructions
- Make sure lettuce is dry after shredding. Use a salad spinner if needed and then lightly salt lettuce. Layer it on the bottom of your bowl or glass dish.
- Run cold water over the English peas. Do NOT cook them. Run the water for a minute or two and drain them. Sprinkle atop lettuce as the next layer.
- Cover the lettuce and peas with the diced green peppers. Enjoy the moment of pure greenery.
- Sprinkle the cheese on for the next layer.
- Top with bacon and spring onions.
- For dressing, hand whisk the mayo, sugar and vinegar until very well combined. It's best if mixed in just before serving. Alternatively, serve it on the side for those who are weird about dressing and sauces (which makes them really, really weird).
Related: Hoop-Dee-Doo Salad in a Bucket Recipe with Pioneer Hall Dressing
I make almost this exact salad, except no sugar, add a tablespoon (or 2) of dry ranch dressing mix to the dressing. And I spread the dressing on top of the salad, making sure I cover the whole top, wrap it in plastic wrap, and stick it in the fridge for 24 hours. It is my hubby’s favorite!