Handwritten recipe for Salad from Lorena Crawford
by: salvagedrecipes

Pea and Lettuce Salad with Creamy Mayo Dressing from Florence Crawford

Salad from FLorence Crawford
This vintage salad recipe from Florence Crawford blends crisp lettuce, savory bacon, and fresh vegetables with a creamy mayonnaise dressing. The addition of chopped eggs and peas lends both protein and texture, while sugar in the dressing gives a subtle sweetness that complements the salty bacon. It’s a classic layered salad that works beautifully for picnics, potlucks, or as a make-ahead dish for family gatherings. The combination of ingredients offers a satisfying mix of crunch, creaminess, and flavor in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course salads
Cuisine American
Servings 6
Calories 340 kcal

Ingredients
  

  • 1/2 head head lettuce (broken into bite-size pieces)
  • 8 slices bacon
  • 1 cup celery (chopped)
  • 1/4 cup green pepper (diced)
  • 1/2 cup green onion (chopped)
  • 4 tbsp hard-cooked eggs (sliced (about 2 large eggs))
  • 2 cups mayonnaise
  • 2 tbsp sugar
  • 1 can water chestnuts (chopped (8 oz, drained))
  • 1 package frozen peas (thawed (10–12 oz))
  • 1 tbsp cheddar cheese (grated)
  • 1 tbsp fresh dill (chopped)
  • 1 tbsp fresh parsley (chopped)
  • salt (to taste)
  • pepper (to taste)

Instructions
 

Step 1: Prepare Base

  • Wash, dry, and break lettuce into bite-size pieces. Place in a large serving bowl or trifle dish.

Step 2: Cook Bacon

  • Fry bacon in a skillet until crisp. Drain on paper towels, then crumble.

Step 3: Prepare Vegetables

  • Chop celery, green pepper, and green onion. Set aside.

Step 4: Cook and Slice Eggs

  • Hard-boil eggs, cool, peel, and slice.

Step 5: Add Crunch and Color

  • Layer lettuce, celery, green pepper, green onion, eggs, water chestnuts, peas, and bacon in the serving dish.

Step 6: Make Dressing

  • In a medium bowl, mix mayonnaise with sugar, dill, parsley, salt, and pepper.

Step 7: Assemble and Top

  • Spread dressing evenly over salad. Sprinkle with grated cheddar cheese.

Step 8: Chill and Serve

  • Cover and refrigerate at least 1 hour before serving to allow flavors to meld.

Tips

  • Chill for 1 to 2 hours (or overnight) to let flavors blend, as noted on the card.
  • Keep peas slightly thawed but still firm for best texture.
  • Add bacon just before serving if you prefer it crisp.
  • Fold gently to avoid crushing lettuce and peas.
  • Use iceberg or leaf lettuce as written (“broken fine”).
  • If desired, add a little extra mayonnaise for a creamier salad.
  • Green pepper amounts can be adjusted to taste.
  • Serve in a clear glass bowl to show the layers.
  • Keep well chilled; it’s best served cold.
  • Make ahead for potlucks or next-day lunches.

Nutrition

Calories: 340kcalCarbohydrates: 12gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 520mgPotassium: 320mgFiber: 3gSugar: 5gVitamin A: 2300IUVitamin C: 20mgCalcium: 50mgIron: 1.7mg
Keyword classic salad, family recipe, lettuce salad, make-ahead, pea salad, potluck salad, retro, vintage
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