{"id":1033,"date":"2020-12-23T10:31:26","date_gmt":"2020-12-23T17:31:26","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1033"},"modified":"2020-12-23T10:32:18","modified_gmt":"2020-12-23T17:32:18","slug":"layered-salad","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2020\/12\/23\/layered-salad\/","title":{"rendered":"Layered Salad"},"content":{"rendered":"<p>A Christmas favourite but good any time of the year. A shallow dish works best and you might want to have some dressing on the side.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>1 head romaine lettuce (or other greens), cut into bite size pieces<\/li>\n<li>1 bunch of spinach (or other greens), cut into bite size pieces<\/li>\n<li>1 small package frozen peas<\/li>\n<li>1 bunch green onion, chopped<\/li>\n<li>8 &#8211; 10 slices of crisp bacon, crumbled (save some for garnish)<\/li>\n<li>5 hard boiled eggs, peeled and sliced OR finely chopped and sprinkled<\/li>\n<li>1 1\/2 &#8211; 2 c mayonnaise ( I use 1\/2 mayo and 1\/2 sour cream to cut the richness, plain yogurt instead of sour cream would be good too)<\/li>\n<li>Shredded cheddar cheese for garnish (optional)<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>In a shallow dish (13&#8243; x 9&#8243; pyrex works good) layer in:<\/li>\n<li>greens<\/li>\n<li>peas<\/li>\n<li>egg slices or chopped<\/li>\n<li>bacon<\/li>\n<li>Seal the top completely (no air gaps) with mayo combo<\/li>\n<li>Refrigerate up to 24 hrs in advance of serving<\/li>\n<li>Sprinkle some bacon on top, shredded cheddar for garnish before serving.<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to Enjoy!&nbsp; Best of Bridge series of cook books<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Christmas favourite but good any time of the year. A shallow dish works best and you might want to have some dressing on the [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7],"tags":[],"class_list":["post-1033","post","type-post","status-publish","format-standard","hentry","category-salad"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-gF","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1033"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1033"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1033\/revisions"}],"predecessor-version":[{"id":1036,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1033\/revisions\/1036"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}