Yet another of my grandmother's recipes!! (We use this one a LOT.)
LAYERED SALAD/24-HOUR SALAD
What you will need
1 roll 2 inch wide masking tape
1 Tupperware harvest gold steamer (see Picture)
1 head lettuce
1 pkg. frozen English peas, cooked slightly and cooled
8 hard-boiled eggs, sliced
1 lb. bacon, fried, dried & crumbled
2 bunches green onions, including tops, chopped
1 cup/can water chestnuts, thinly sliced & drained
Layer in order given in large bow with a tight lid, Make at least 2 to 3 layers. Top with dressing.
Place lid on top and tape closed with masking tape to keep out locusts in human form.
DRESSING: If you want to do it the easy way, buy three bottles of your favorite versions of Hidden Valley Ranch dressing & three tubs of sour cream. Mix 1 tub & 1 bottle together & pour over salad. (Save the rest to add to the salad later when you've eaten the top layer.)
1 pkg. Hidden valley Ranch dressing
1 cup sour cream
1 cup mayonnaise
Whip together well & spread over top of salad. Let stand (covered) in refrigerator for 24 hours.
NOTE: IN THE OVER 40 YEARS OF MAKING THIS SALAD, WE HAVE NEVER HAD IT SIT & MARINATE FOR THE 24 HOURS.
MOST OF THE TIME THE SALAD DOESN'T EVEN MANAGE TO LAST THE 24 HOURS.