Holiday Recipe: Blue Ribbon Layered Salad

In our family, Christmas isn’t complete without the Blue Ribbon Layered Salad gracing the table. Finding a good salad recipe that works for a crowd can be tricky, but this one never disappoints. Its vibrant colors—crisp greens, bright reds, and sunny yellows—are so stunning that I had to buy a clear trifle bowl just to show it off properly. Always a crowd-pleaser, it’s surprisingly quick to make, yet it’s reserved for special occasions, adding a touch of tradition and beauty to our holiday celebrations. We’re not sure where the recipe originated, but we hope you enjoy it as much as we do

My version of the recipe makes use of kitchen time savers like a food processor, but Bubbie hand-grated the onion and potatoes on the fine side of a box grater.

Ingredients

• 4 cups loosely packed torn romaine lettuce
• 1 cup sliced radishes
• 2 cups frozen peas thawed
• 1 red pepper, chopped
• 5 hard cooked eggs, quartered
• 4 green onions, chopped
• 1 cup shredded old cheese
• 1/3 cup fully cooked bacon pieces
• ½ cup miracle whip
• ½ cup sour cream
• 1 tbsp sugar

Directions

1. Place lettuce in large clear bowl; cover with layers of next 7 ingredients.
2. Mix remaining ingredients until blended; spread over salad, completely covering top layer.
3. Refrigerate several hours.
4. Toss just before serving.