By NANCY ZAMBELL
For The Vista
I know summer is here when I drive down that steep hill on Rotherham, and all of a sudden, I’m in a forest!
Every year, it amazes me that -— seemingly overnight — that hill goes from a bunch of stick-like trees to a green wonderland.
We’re lucky to live in such a beautiful environment, aren’t we?
And now, our summer is coming alive with abundant opportunities for social events and activities.
The Rotary Club Music Festival ushered in the season and was a day filled with great music and food, albeit the weather was a bit chilly.
And by the time you read this column, we will have enjoyed our first seasonal Arts & Crafts show, the Pancake Breakfast, Relay for Life, and the Mirror Lake concert.
Of course, with all of these outdoor activities, we need some great hot weather food, and this salad is perfect (and very pretty, too).
Just make sure you keep it chilled if eating outdoors, as it does include mayo and eggs. Enjoy!
1 head romaine mix lettuce, ripped into pieces
1 cucumber, sliced
1 c frozen peas, thawed and drained
1 1/2 c celery, thinly sliced
1 red onion, thinly sliced
6 oz sharp cheddar cheese
1/2 lb bacon, cooked and crumbled
2 hard-boiled eggs, chopped
2 c mayonnaise
2 T sugar
1/2 c sour cream
1 tsp Seasoned Salt
Layer first 5 ingredients in a large glass bowl.
Mix the dressing ingredients together and pour evenly over the salad in the bowl.
Add a layer of cheese, then a layer of bacon. Top with egg.