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Picnic Week: Layered Salad with a Twist

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My take on a layered salad is to make it in individual cups rather than as one large salad.  It’s a fun way to serve it in clear plastic cups so each person can have their own to wander around with.  This recipe makes enough for just one cup – if you want to make one large salad, just multiply by 8.

1 cup chopped iceberg lettuce
1 T sliced thinly red onion
1/8 cup frozen peas, thawed
1 slice deli ham, chopped
1 T. Miracle Whip
1 tsp grated Parmesan
1/4 tsp sugar (optional – I don’t find it needed as the Miracle Whip is already sweet enough but the original recipe called for it)
1/8 shredded cheese
1 T tomatoes diced (I don’t  include these as I’m allergic).
Start by layering the lettuce, onion, peas, and ham in that order.  Mix the Miracle Whip, parmesan, and sugar.  Spread this mixture over the layered salad in the cup.  Refrigerate several hours or overnight.  Just before serving, top with cheese and tomatoes.  You can also add diced cucumbers, chopped celery, shredded carrots, or crumbled bacon to this.  Some people also like mushrooms in it but again, I’m allergic so I never include these. 

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