paula deen cooking aired july 28 2006 layered salad recipe thanks?

Answer 1

1 head iceburg lettuce, washed, patted dry, and torn into pieces
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas, thawed, uncooked
2 (8-ounce) cans sliced water chestnuts
3 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 cup raisins
3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
1 cup grated Cheddar
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped
Dressing:
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar


In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely. Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.

Answer 2

Paula Deen Layered Salad

Answer 3

Her voice bugs the crap out of me and like someone else, I am not crazy about her or Rachel Rays 'cuteness'. I also don't like how Paula wears those huge rings and mixes stuff with her hands. I have seen a show where she tastes something with her finger then goes back and dips it in the same dish for a second taste. Yuk! Her recipes are pretty typically Southern fare and I don't think she promotes healthy eating at all. She's not a bad person I don't think - but too much butter!

Answer 4

don't know about hers but I make a nice 15 item salad in a very large bowl which lasts 2 days for 2 or more people.

it has lettuce, tomatoes, cooked and sliced eggs with paprika on them, small shrimp, ham squares, salomi pieces, cheddar cheese squares, swiss cheese squares, black olives, raisins, sunflower nuts, cucumber slices, julienned carrots, strips of avacado, parmesan cheese sprinkled.

Keep it cool....put the dressing on it after you put it on individual plates. I use italian (the kind I make myself with the packet plus vinegar and oil) or creamy french dressing.

Answer 5

No idea, but you should be able to find it on www.food.com