Lettuce Salads

To be honest, lettuce salads weren't favorites in the Strubhar family. Perhaps that is because we usually had iceberg lettuce as our only choice. Tossing it with tomatoes, carrots or celery was the most exciting it got,and the only dressing choices were "Thousand Island" or "French". We certainly did not have all the variety of greens and dressings that one can choose today. But there was one Lettuce Salad that became a favorite of ours, and it can be done ahead of time.

Lettuce Salad

Layer pieces of lettuce in a bowl or container, topping each layer with crisp bacon pieces, and frozen peas. You can make as many layers as you want. When the lettuce is at the top of the bowl, spread mayonnaise on top. Then add shredded sharp cheddar cheese. Cover with a tight lid or saran wrap and let the salad stand in the refrigerator overnight. Just before serving, mix the salad well. (It will shrink a bit when mixed, so make sure you have enough layers for a bowl of salad.)

Cranberry, Feta & Toasted Walnut Salad

1 pkg. mixed salad greens (10 oz.)
1 cup dried cranberries (can also use fresh strawberries, raspberries, blueberries or dried cherries)
1 pkg. crumbled reduced fat feta cheese (6 oz.)
1/2 C. toasted chopped walnuts (or pecans)
Balsamic Vinaigrette Dressing

Layer salad greens, cranberries, feta cheese and walnuts in shallow salad bowl or on large serving platter. Pour dressing over salad (to taste). Toss gently to coat. Serve immediately.
Makes 6 servings

To toast nuts: Spread walnuts in single layer on cookie sheet. Bake at 350 degrees for 5 minutes until lightly toasted, stirring occasionally.