Summer BBQ/potluck season is in full swing and it is a great time to share this recipe. It really is a great "make ahead" item for such occasions.
|yes, this is a green salad! It has the dressing, cheese, and bacon on top|
Make ahead layered green salad
Layer all ingredients in listed order in a shallow dish .* DO NOT STIR OR MIX
I use my 9x13 pan. It has a cover that makes it easy to take along with me to a party.
1 large head of lettuce such as iceberg or romaine, cut into bite size peices
1 1/2 -2 cups crunchy vegetables chopped. The recipe suggests celery, bell pepper, and waterchestnuts. I used celery, carrots, broccoli, and jicama this time around
1/2 cup chopped green onions (white and green parts).
1 package frozen peas (about 12 ounces) straight from the freezer do not thaw
1 1/2 cups of real good mayonaise. I used a cheap "lite" version that was given to us. It was not as good.
2 teaspoons of sugar sprinkled over the mayonaise.
1/2 cup grated cheese. parmesan and cheddar are the recomended cheeses.
1 teaspoon seasoned salt sprinkled over the top
1/2 teaspoon garlic salt sprinkled over the top
8-12 ounces cooked crumbled bacon.
Chill for at least 12 hours. keeps up to four days in the fridge.
I love layered salad....I have a recipe that is similar....a variation. Delicious.ReplyDelete
What a great salad for our summertime entertaining it really looks delicious. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.ReplyDelete
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