Ice Box Salad

Deborah Peterson

By
@Pacifica815

Great salad that stays crunchy and travels well.

This was my Grandmother's recipe and was always made for our picnics and family gatherings. This goes great with just about any meal and is quite a crowd pleaser.


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Comments:

Serves:

6-8

Prep:

2 Hr

Method:

No-Cook or Other

Ingredients

2 c
mayonnaise
1 c
sour cream
1/4 c
whole milk
1 tsp
garlic powder
2 tsp
fresh dill, finely minced
4
large leaves fresh mint, finely minced
1/2 c
fresh chives, finely minced
1/2 tsp
sea salt
1/4 tsp
fresh ground black pepper
1 extra large head or 3 small heads of romaine
10 oz
package sugar snap peas (not pea pods), chopped
12
radishes, halved and thinly sliced
1
english cucumber, halved, seeds scooped out, and thinly sliced
4
green onions, thinly sliced
1 c
celery, thinly sliced
1/2
medium size sweet onion (vidalia, maui, etc, must be sweet!), chopped
10 oz
package frozen sweet, petite peas, thawed not cooked
8 oz
good blue cheese, crumbled (i love using point reyes blue cheese, can also substitute gorganzola)
fresh parsley, minced, for garnish

Directions Step-By-Step

1
Dressing:
Mix the first nine (9) ingredients and let stand for 1-2 hrs (or more) for flavors to develop.
2
Salad Construction:
In a large, deep rectangular pan, place the Romaine lettuce.
Add layers of the vegetables as follows:
Sugar Snap peas
Radishes
Cucumbers
Green onion
Celery
Sweet onions
Sweet petite peas
3
Top with the creamy dressing and spread to the edges. Add crumbled cheese, sprinkle with minced parsley, cover tightly and refrigerate over night. Will remain crunchy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy