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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âI received this recipe from my dear aunt 20 years ago,â writes Carmen Edwards from Midland, Texas. âItâs my very favorite make-ahead salad and Iâm happy to share it.â Ingredients:
2 cups torn iceberg lettuce |
2 tablespoons chopped red onion |
2 tablespoons chopped green pepper |
2 tablespoons sliced celery |
2 tablespoons shredded carrot |
1/4 cup frozen peas, thawed |
1/4 cup mayonnaise |
1 teaspoon ranch salad dressing mix |
1/4 cup shredded cheddar cheese |
1 bacon strip, cooked and crumbled |
Directions:
1. Line a 3-cup serving dish with lettuce. Layer with the onion, green pepper, celery, carrot and peas. In a small bowl, combine the mayonnaise and ranch dressing mix; spread over the top. Sprinkle with cheese and bacon. Cover and refrigerate until chilled. Yield: 2 servings.
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