Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Dale’s ‘Can’t Stop Eating It’ Salad




Source of Recipe


Temp-tationista.com – posted by Cecilie on FB


Recipe Introduction


Cecilie recommended this on FB and I finally made it for Easter dinner 2015. Everyone loved it. I had twenty people for dinner and I still had leftovers. If I were to make it for a dinner party of 8 people, I’d halve it. The recipe doesn’t specify how much Parmesan cheese (other than “lots”), but I’d say that I covered the entire salad with a half inch of grated cheese and that was NOT too much! Note that this is made ahead – I did it the night before I served it for dinner.


Recipe Link: http://temp-tationista.com/recipes/2012/3/dales-cant-stop-eating-it-saladerves

List of Ingredients




2 heads of iceberg lettuce, chopped
2 celery stalks, chopped small
1 white or yellow onion, minced
1 cup mayonnaise
2 T. Apple cider vinegar
1 cup sour cream
1 T. Sugar or Splenda
Parmesan cheese
Freshly ground black pepper
4-5 bacon slices fried crisp & crumble (I used one entire package)


Recipe



Place the lettuce in a large bowl (a trifle bowl is nice). Scatter the celery and onion on top. Mix the mayonnaise with the vinegar and dollop spoonsful over the salad. Mix the sour cream with the sugar (or Splenda) and dollop spoonsful over the salad. Spread these evenly over the salad to cover, spreading to the edges. Sprinkle on the Parmesan cheese and grind a good amount of pepper over top. Cover with plastic wrap and refrigerate.

When ready to serve, sprinkle with crumbled bacon and toss thoroughly.

Serves 16 – 24.