Grandma Iris’ Famous Pea Salad
Photo by Andrew Hyslop

“This salad is a variation of a layered or icebox salad, I do it in a clear bowl so you can see the layers. It is crucial to the salad that it rests in the fridge overnight.”

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10-12 servings

    Parmesan Dressing
  • 3 cups mayonnaise
  • 2 cups sour cream
  • 3 cups finely grated Parmesan cheese
  • 2 teaspoons sherry vinegar
  • Salt
  • Layered Salad
  • 2 heads (about 10 cups) iceberg lettuce, rough chopped
  • 4 cups frozen baby peas, thawed
  • 1 Vidalia (or other sweet) onion, sliced into thin rings
  1. Combine all dressing ingredients, combining seasoning to taste.
  2. Layer ingredients in a large, clear glass bowl in the following order and amounts: 4 cups iceberg, 1½ cups peas, ½ the onion slices, 2 to 3 cups dressing (in thick layer), 6 cups iceberg, 2 cups peas, remaining ½ of onion slices, and 3 to 4 cups dressing.
  3. Decorate top with onion slices and peas, cover with plastic, and refrigerate overnight.
  • from Chef Annie Pettry of Decca, Louisville, Kentucky

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