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Combine in a large bowl:
Whisk together in a small bowl:
Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Add the egg and grated cheese and stir to mix into salad. Cover and refrigerate for 2 hours before serving. Stir before serving. Store covered in the refrigerator for up to 3 days.
This is very versitile. If you have some leftover bacon, you could crumble a few strips into the salad or use for garnish. You could add olives or pickles or chopped salami, or almost anything you like. A good recipe to experiement with!
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Aimeelady 5 months ago
mg2blue 1 year agoA great start to a salad but mine turned out a bit flat. I used mayo and I think next time I will try miracle whip?
sgrishka 1 year agoSimple, traditional and delicious! This was the basic recipe we were looking for to take to our church social. We followed the receipt as written with two exception. Since red onions can vary greatly in their pungency, we soaked them in cold water for a bit to mellow out their bite and make them sweeter and more palatable for some of our onion-sensitive church folk. We also times it by 4 to make enough to feed the folks. Everyone loved it! It had everything we wanted in flavor and texture. A nice light dressing, not sweet (even though it contained sugar) and the vinegar and sour cream provided the right balance of freshness along with a great crunch from the fresh celery and onion. Thank you Beachbumette for this versatile recipe...it's a winner!
Beachbumette 5 years agoThis is very versitile. If you have some leftover bacon, you could crumble a few strips into the salad or use for garnish. You could add olives or pickles or chopped salami, or almost anything you like. A good recipe to experiement with! [I posted this recipe.]