July 2 2010 • Posted by corene

Happy Independence Day!

The goal for feeding my family on a weekly basis is that balance of nutrition and variety.  Holidays generally mean indulgence and that’s just fine, right?  Fourth of July is especially fun because it’s all about the old-school Americana grub!  For the past few years my tradition has included a must make-ahead picnic salad.  I bet someone’s grandmother out there had a very similar recipe in the 60’s or 70’s… mine didn’t (it was all about German potato salad back then).  If you’ve read the Cook’s Country Cookbook or Magazine you know they always bring out the big guns when it comes to traditional recipes.  I wanted to share this recipe for your weekend ~ enjoy!  I’ll post pictures of my salad and baby back rib fest next week and would love to see photos of your menus, too.  I’ll create a Facebook photo album as well.
Do you go old school for the 4th?  What’s on your menu??  Happy Birthday America! 

24 hour Picnic Salad
from the Cook’s Country Cookbook

1 medium iceburg, washed, cored and chopped rough (about six cups)
salt
1/2 medium red onion, sliced thin
6 hard boiled eggs, peeled and chopped
1 1/2 cups frozen peas (I used fresh)
4 celery ribs, sliced thin
1 red bell pepper, seeded and chopped
1 medium cucumber, halved lengthwise, seeded, and sliced thin
1 pound bacon, cooked and crumbled
1 1/2 cups crumbled blue cheese

Place half of the lettuce in a large serving bowl and sprinkle with 1/2 teaspoon salt. Rinse the sliced onion under cold water; pat dry with paper towels. Layer the onion, eggs, peas, celery, bell pepper, and cucumber over the lettuce. Add the remaining lettuce to the bowl, sprinkle with 1/2 teaspoon salt, and top with the bacon and cheese.

1 1/2 cups mayonnaise
3 tablespoons cider vinegar
2 tablespoons hot sauce
2 teaspoons sugar
1 1/2 teaspoons pepper

Combine all of the ingredients and spread the dressing evenly over the top of the salad. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours. Remove the plastic wrap and toss until the salad is evenly coated with the dressing.