Real quick…a cold salad for Sunday? Or if you can’t wait, today, but it’s better if it sits in the fridge 24 hours. Here, this salad is called Governor’s Salad. I’ve heard it called Overnight Salad and about 10 other names. We’ll stick with Governor’s Salad, which is once again from a friend/cousin-by-marriage (actually, we both married into this bunch so we’re not official blood relatives! We go to reunions and look at each other and say, “WHO are these people? I’m not kin to any them!!” Source of a lot of laughs for us!!)
So back to the salad…this goes with anything OR can be a meal in itself!
Tear or chop up a head of iceberg lettuce (or any lettuce)
Layer in a 9×12 glass dish.
Sprinkle finely 1/4 cup finely chopped onion and 3 stalks of celery over the lettuce.
Take about 1 cup frozen English peas and distribute evenly over celery.
Crumble up cooked bacon, about 6 strips, over the top of the salad.
For the next layer, cover the top of the salad with grated cheddar cheese.
Completely cover the salad with mayonaisse…NOT Miracle Whip…sealing the salad to the edges with the mayo. Sprinkle 1 Tablespoon sugar over the mayo.
Seal with plastic wrap and refrigerate for at least 2 hours..that’s about as long as I can wait for my first bowl…but 24 hours is best for the flavors to mix.
Frozen peas-I like frozen peas so I pretty much do a solid layer of peas!
Cheddar cheese/low fat
Mayonaisse/low fat mayo
Bacon..I’ve used bacon bits in a pinch but it’s just not the same, the more bacon, the better
Options might be shallots instead of onion, mushrooms, different cheeses, carrots….other ideas?!