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LAYERED VEGETABLE SALAD 1 1/2 c. frozen peas 1 small head lettuce, shredded or thinly sliced 1 large green or red pepper, chopped 1 medium Spanish onion or 2 red onions, finely chopped 3 stalks celery, thinly sliced diagonally 1 c. carrots, thickly shredded 1 c. mayonnaise 1 tsp. sugar 1 c. grated Cheddar cheese 8 slices bacon, cooked, drained and crumbled or approximately 1/2 c. bacon bits Blanch peas in boiling water or microwave 1 minute. Drain and cool under cold water. Drain and dry. A 8 or 9-inch in diameter, straight-sided glass salad bowl is ideal. Line the bottom of bowl with layer of lettuce. Over lettuce layer separately in order, green pepper, onion, cheese, celery, carrots and peas. Spread with mayonnaise (as you would icing). Sprinkle with sugar and bacon. Cover and refrigerate at least 8 hours. To serve, spoon down through layers, so each serving has some of each layer. This salad can be prepared in advance and will keep in the refrigerator for 3 to 4 days. Can be gar- nished with tomato wedges, black or green olives or hard-cooked egg slices. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |