layered green salad

Love this recipe. It is really easy   It is tasty to look at and to eat.  It has been in my recipe collection for years.

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.

This is the salad layer I had  before adding the dressing and toppings.

All finished and ready for a party.