Pregnancy cravings are a roller coaster. One minute I want mashed potatoes and pineapple, the next minute I have a burning desire for Sour Patch Kids. Pinterest should be avoided if at all possible, 5 minutes in and I want so many different things all at once its dizzying.
At the grocery store I end up buying very strange meal combinations like strawberry ice cream and salad with peas and beats, to be eaten simultaneously or Chinese food and a crepe. Couple that with “pregnancy brain” and my poor husband hasn’t eaten a cohesive meal in months. I end up halfway through making dinner before I realize I forgot the other half. But at least I have a few go-to meals that I almost always have the ingredients for on hand and not coincidentally are on my most craved list of 2017, such as….drum roll please …..
Like so many of the yummy recipes in my go-to arsenal, I originally got this recipe from my long time Boss Starla. Crisp, fresh salad greens, sweet peas, celery, savory bacon, diced ham and boiled eggs, topped with a creamy, thick dressing and shredded cheddar cheese. It’s no wonder that I crave this salad all the time. I made just one minor adaptation to Star’s recipe, I add ranch mix to the dressing. Some fresh chives would be killer as well. But I just go with what I have on hand. I have no idea why its called Florida Salad. But regardless, this layered salad is a must. You can make it the night before and it always disappears at any gathering. I also love this salad in the winter because the ingredients are easy to find year around.