Reviewed: Nov. 9, 2009

Loved this one. You can add or leave out the things that you love or don't really care for. We added tomatoes, used canned peas that were chilled, omitted the cauliflower, added broccoli, forgot about the sugar, added a little pepper for some spice, and it was wonderful. We have made this two weekends in a row!!

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jaysmom

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Reviewed: Nov. 5, 2009

This was a GREAT salad. I made it last night with what veggies I had on hand..no peas, added red pepper and a layer of fresh parsley, I took the advice of others an did 1/2 sour cream 1/2 mayo. The only part I wont do again is to add the sugar. I added more parmesan to cover over the sweetness..I didnt care for the sweetness. OH I also only put bacon on a half layer, being that my 18 year is a vegetarian. Over all it was very, very good.DEFINETLY will make again!

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wissie

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Reviewed: Nov. 1, 2009

This salad is as good as it looks! I thought the dressing would taste too much like mayo but it was perfect. This is a great summer/party salad.

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Annie0411

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Reviewed: Oct. 26, 2009

The best! My mom made this when we were growing up all the time and I loved it then and I was glad to rediscover the recipe now! I did make a few changes as the recipe was written...instead of 1 1/4 cup of mayonnaise, I did 1 cup of sour cream and 1 cup of mayonnaise. I didn't use any onion...we're not too fond of onion in our salad. Next time I think I'm going to add some hard boiled egg slices and some carrot slices. Otherwise this was by far a 5 star recipe that I am so glad to have rediscovered!

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jm.helle

Cooking Level: Expert

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Reviewed: Oct. 19, 2009

I have used this recipe multiple times for pot lucks and picnics. Every time, it is a hit and everyone is asking for the recipe. Didn't change a thing.

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Jessica Siu

Cooking Level: Expert

Home Town: Englewood, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 23, 2009

I thought the salad was the best part of our meal!.. I did change up the vegetables for what I had and also for what others didn't like; NO onion! I forgot the cheese which I did have but felt that's ok since the dressing was full of parmesan and I prefer that flavor. I used Romaine, tomatoes, cucumbers, celery, broccoli and bacon. To the dressing I added salt, pepper and a dash of worcersershire sauce. The only changes I would make would be to put the dressing on the lettuce and end in something pretty like tomatoes or bacon if I'm serving to guests.

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jul. 31, 2009

I have made this salad for two potlucks this summer. I took a shortcut & used bagged iceberg lettuce salad (includes carrot and red cabbage) rather than clean and shred a head of lettuce. No other changes are necessary as this is great just as written. Try using a clean plastic bowl with snap on lid to make it easy for carry-ins. Love it!

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Jul. 28, 2009

my family rave for this and requested me to make it on my dad's birthday this coming august for more than a hundred guests.. thank you for sharing with us. (",)

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kix

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Reviewed: Jul. 21, 2009

This recipe was a hit! I have a don't like onion syndrome in my household, so I used sliced eggs over the pea layer insted. Its very good! A keeper!

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ninamosha

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Reviewed: Jul. 13, 2009

I give this five stars. You can add or take from this salad as you like. I added cucumbers and celery. I took the advice of another commenter and layered my dressing as I made the salad, rather than put the dressing on top. However, the first commenter was correct in that the dressing does get all through the salad after awhile. It was delicious, and a meal in itself. I think it would be good with little squares of ham, or pepperoni, or chicken, or turkey. Or any combination of meat. I will definitely make this again. My family loved it. I took it to a birthday party. Katherine

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Katherine

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 1, 2009

I have made this recipe for two family reunions and six BBQ's...it's a hit every time! Everyone asks for the recipe and it keeps so fresh and crisp. I always use frozen peas and they thaw out just in time to eat. This is one of my favourite sharing dishes!

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eusweetheart

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Dusseldorf, Nordrhein-Westfalen, Germany

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Reviewed: Jun. 30, 2009

I have been making a variation of this recipe for years. But mixing the mayonaise, cheese, and sugar provides for a smoother dressing. I replace the parmesan cheese with grated reggiano romano.

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cook8392

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Reviewed: Jun. 19, 2009

This tastes even better than it looks! I left out the onion and instead, put onion powder in the dressing, as well as a splash of balsamic vinegar. I think tomatoes are essential in it and used avocado and mushroom and sliced eggs also. Use anything you like in salad or think looks colorful. And the best addition I think was raisins on top of the dressing! But those are the things I like in salad.

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Gluten Free Jeannie

Cooking Level: Expert

Home Town: Hoffman Estates, Illinois, USA

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Reviewed: Jun. 13, 2009

Have eaten this salad for years, but never made it myself. This recipe is good. The dressing is a little too thick to easily spread. I put the dressing in a baggie & cut off the corner and piped it on then spread it so my top layer didn't get all mixed in the dressing. Just for the sake of looks I guess! I used tomato instead of the cauliflower and green onion instead of regular. I also used light mayo to attempt to make it a bit healthier! A tasty salad anytime!

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iheartavrey

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Reviewed: Jun. 6, 2009

Delicious, and beautiful too. 1 cup each mayo, sour cream, and parm with 2 tablespoons sugar still tastes good, and provides ample and spreadable dressing. Also, added layers of baby spinach, red pepper, shredded carrots, and broc - very pretty color. Clear bowl a must.

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lucylovestoeat

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Reviewed: May 20, 2009

Great salad only thing I left out was the bacon(don't eat meat)but everyone enjoyed it!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: May 13, 2009

I make this AS IS! Do not change a thing- it is so perfect as written. I love this recipe compared to others due to one layer- the cauliflower. I chop it real small- and everyone goes nuts over it. ("What's that one layer- it's so good?") The dressing is so tasty- I admit to one minor change after making it numerous times- a little milk in the dressing to thin it out- so it's a tad creamier rather than frosting like-but it doesnt alter the taste.

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jessejoy

Cooking Level: Expert

Home Town: Lincoln Park, Michigan, USA

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Reviewed: May 5, 2009

Always an impressive salad severed in a high glass bowl. I use tomatoes in place of the cauliflower as I don't care for the texture that the cauliflower brings to the salad but other than that I serve it as written. It always taste better then next day after I serve it but there is rarely much left for leftovers!

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Reviewed: May 3, 2009

I served this for the first time a few years back but gave no review. My family loves this dish and requests it not only for special occasions, but throughout the year. This is an awesome salad that has gained a special place in our Thanksgiving and Christmas menu.

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Darla

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Reviewed: Apr. 21, 2009

My friend made this for me years ago, but I lost the recipe. Iam so glad that I found it here! I changed it around alittle bit to the way my friend made it. I put a layer of lettuce a layer of onion, hard boiled eggs,peas,spinach leafs. Then I put the dressing on ( I thinned it out with milk) then a layer of crumbled bacon and sharp cheese. DELICIOUS! Thank you so much for posting this recipe.

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patti

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