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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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