Friday, August 5, 2022

Summer Salad from Kathy's Kitchen

I got this recipe from Marilyn, who was my boss. We’re eating salads more often these days, and I’d love if you’d share favorite recipes with me.


Just reading this one makes my mouth water.





One head or bag of lettuce

One bag frozen peas (frozen or fresh broccoli can be substituted.)

One large onion chopped well

One pound of crisp bacon crumbled

One to two cups shredded mozzarella cheese

4 to 6 hard-boiled eggs sliced

one to two cups Miracle Whip


parmesan cheese



Put lettuce in a large salad bowl.

Layer frozen peas on top of the lettuce

Layer onion on top of peas.

Layer bacon on top of onions.

Layer mozzarella cheese on top of bacon.

Layer sliced eggs on top of cheese

Spoon Miracle Whip over entire top of salad.

Sprinkle top with paprika and parmesan cheese.

For best results cover and refrigerate overnight.

Or cover and shake well. Or serve it up just as it is. 


  1. I don't have a favorite salad, but I can tell you about one that I ate way too much of back in the day: Jello mold salads. I've eaten them w/nuts, cranberries, mandarin oranges, and marshmallows. Sorry to say, if I see one at a potluck, it's probably the only thing I'll avoid. Sad but true! :)

  2. I remember eating this salad years ago and loving it. Nice to see it again. I'll have to add it to my summer menus. Thanks, Kathy.

  3. We make taco salads pretty often. They are quick to make.

    Start by creating some type of taco meat. I usually brown ground beef and add my own seasonings. You could use a package of taco seasoning to make it easier. You could also make shredded chicken and season it for your protein. Once you have your protein, it is time to layer your salad.

    Layer 1: crushed nacho cheese Doritos
    Layer 2: chopped or shredded lettuce
    Layer 3: taco meat
    Layer 4: chopped tomatoes
    Layer 5: shredded cheese

    Top with sour cream, salsa, black olives as desired.

  4. Here’s my go to salad recipe. Every time I bring it to someone’s house, they ask for the recipe.

    Mandarin Orange Salad

    Servings: 5


    ½ c vegetable oil (I use olive oil)
    ¼ c cider vinegar (Sometimes I use balsamic vinegar)
    ¼ c white sugar
    2 tsp dried parsley
    1 tsp salt
    1 pinch ground black pepper
    1.2 c sliced almonds (works with slivered almonds too)
    ¼ c white sugar
    1 head leaf lettuce, rinsed, dried and torn
    1 red onion, thinly sliced
    1 c chopped celery
    1 (11-oz.) can mandarin orange segments, drained


    1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.

    2. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.

    3. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.