1 head Romaine lettuce
1 red onion, sliced in thin rings
1/2 lb. Edwards' bacon, fried crisp
1 cup sour cream
1/2 cup sugar
1/2 cup mayonnaise (thin with 1 capful vinegar)
Parmesan Cheese
Wash, dry and tear lettuce into bite-size pieces. Using a 9 x 13-inch Pyrex baking dish or large platter, lay alternate layers of the lettuce, then onion slice rings. Sprinkle the bacon crumbles over top. Then drizzle mixture of sour cream, sugar, mayonnaise, vinegar over top of salad. Cover with generous sprinkling of Parmesan cheese. (Cover the dressing completely.) Refrigerate for 3 hours before serving.
courtesy of: Linda Buckingham / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment