Not the healthiest salad, but I love it.
- Carbohydrate 46.0139572605 g
- Cholesterol 69.259499640625 mg
- Fat 60.1376800443125 g
- Fiber 3.46681243138388 g
- Protein 11.5819671915625 g
- Saturated Fat 14.0607522712625 g
- Serving Size 1 1 Serving (303g)
- Sodium 1261.95314430313 mg
- Sugar 42.5471448291161 g
- Trans Fat 3.86444919204689 g
- Calories 756 calories
Step-by-step
- Put everything in large bowl in layers as given, adding the mayonnaise layer by dollops.
- Cover and refrigerate for 24 hours before serving, if possible, although it is really fine almost right away.
Throwing all ingredients into a vessel without regard for depth ruins the signature structure of this mid-century potluck staple. Rooted in American communal dining traditions, this dish relies entirely on physical architecture to protect ingredient textures from premature moisture saturation. Mayonnaise acts as an impermeable seal at the top when dolloped correctly, trapping condensation and keeping the crisp components intact below.
Scaling Proportions Correctly
Halving or doubling this formula requires precise geometry rather than simple arithmetic. Surface area dictates the mayonnaise barrier; shrinking the bowl diameter too drastically creates a thick, gluey dressing layer that overwhelms the vegetables. Conversely, expanding into a wider pan demands extra mayonnaise to fully seal the top edge against air exposure. Maintain a shallow depth of roughly three inches to preserve the ratio of crunchy greens to dressing.
- Thaw and thoroughly pat frozen peas dry with paper towels before adding them, otherwise excess ice crystals will liquefy the dressing during the resting phase.
- Refrigerate the assembled bowl for the full 24 hours to allow the sugar within the mayonnaise mixture to draw out minor moisture and temper the raw bite of the onions.
- Store leftovers for no longer than 48 hours before structural integrity fails entirely and the lettuce wilts into the dressing.
