Easter Sunday is always special. It’s especially special when it’s spent with family and friends. This Easter we were invited to Irene’s house for Sunday lunch. As always, she had quite the spread.
“I’m not having ham,” she told me when I got the invitation.
Who cares, I thought, it’ll be good no matter what she serves.
I was right. It was good. So, so good.
The only thing I had to bring was rolls. I used the recipe for refrigerator dinner rolls. It was an easy recipe to make because I could mix up the dough the evening before and then roll the dough into balls between the sunrise service and church. By the time church was over, they were ready to go into the oven.
We had roast beef with mashed potatoes and gravy, carrots roasted in the oven with the beef, corn pudding and a delicious Corn Chip Salad. (I failed to take a photo of the delicious homemade gravy on top of those whipped potatoes.)
I helped Renie put the finishing touches on the salad and she allowed me to share the recipe here.
If you’re looking for something that’s a little more substantial than a regular tossed salad; if you want something that’s a little festive and different; if you’re interested in a salad with a unique crunch and flavor, then you’ll want to try this one.
Use lettuce (you choose which type), fried and crumbled bacon, Colby or cheddar cheese, hardboiled eggs, some corn chips, and a homemade dressing. You can adjust the ingredients for the dressing if you’d like.
For the dressing, you’ll need salad dressing, milk, white and brown sugar, and apple cider vinegar or red wine vinegar.
Wait to add the corn chips until you have added the dressing, and do this just before it is served.
- 1 head lettuce
- 1 lb. bacon, fried and crumbled
- 6-8 hardboiled eggs, chopped
- ½ lb. shredded Colby or cheddar cheese
- 2½ cups corn chips - broken or slightly crushed
- 1 cup miracle whip
- ¼ cup sugar
- ¼ cup brown sugar
- 2 Tbsp. vinegar
- ¼ cup milk
- For salad, mix lettuce, eggs, bacon, and cheese.
- Mix dressing ingredients together
- Add dressing to salad
- Add corn chips on top
- Refrigerate until ready to serve.