Layered Salad for a Crowd |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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This salad is a favorite of my three sons,â writes Lisa Ashley of Leesburg, Georgia. âI took it to a luncheon honoring our school districtâs food service manager. She was very complimentary and even asked for the recipe. I like to make the dressing the day before for the flavors to blend together,â she adds. Ingredients:
1 cup mayonnaise |
1/4 cup milk |
2 teaspoons dill weed |
1/2 teaspoon seasoning blend |
1 bunch romaine, torn |
2 medium carrots, grated |
1 cup chopped red onion |
1 medium cucumber, sliced |
1 package (10 ounces) frozen peas, thawed |
1-1/2 cups (6 ounces) shredded cheddar cheese |
8 bacon strips, cooked and crumbled |
Directions:
1. For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend.
2. In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving. Yield: 20 servings.
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