"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
½ head iceberg lettuce, torn into
bite-sized pieces (I used Romaine)
½ pound baby spinach, washed and torn into bite-sized pieces
4 hard-boiled eggs, sliced
3 green onions, chopped (I thought this was too strong; I would reduce this or omit)
3 cups cooked and diced chicken breast
12 slices bacon, cooked and well-drained, crumbled
4-6 ounces blue cheese, crumbled
2 cups celery, finely chopped
1 ½ cups sour cream
1 ½ cups mayonnaise
2 teaspoons vinegar
½ teaspoon dill weed
1 cup Swiss cheese, grated
Instructions:
In a 9 x 13” casserole dish,
layer half the lettuce, spinach, eggs, green onions, chicken, bacon, blue cheese and
celery.
Combine the sour cream, mayonnaise, vinegar and dill.
Spread about 1/3 of this on salad.
Then repeat the layers, spreading the remaining dressing to seal the edges.
Sprinkle with the Swiss cheese. Cover and
refrigerate overnight, or at least for several hours.
Served at Pansy Salad Supper, April 2008.