Layered Vegetable Salad

Name: Layered Vegetable Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 head lettuce, torn into bite size pieces; 1/3-1/2 cup chopped onion; 1/2 cup thinly sliced celery; 1/2 cup chopped red bell pepper (Can substitute using green, orange or yellow peppers); 1 (9 ounce) bag frozen peas, thawed by running under hot water, then blotted with paper toweling; 1 -1 1/4 cup salad dressing; 2 tablespoons sugar; 1 cucumber, peeled and thinly sliced (blot with paper towels to remove excess moisture); 1 (8 ounce) package shredded medium cheddar or 1 (8 ounce) package sharp cheddar cheese; 10 slices bacon, cooked and crumbled

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Recipe by Cindi M Bauer

A layered vegetable salad with lettuce, onion, celery, red bell peppers, peas, salad dressing, sugar, cucumbers, shredded cheese and bacon. Cooking time only counts for frying up the bacon. This is a family favorite recipe!

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READY IN: 40mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

head lettuce, torn into bite size pieces
¹⁄₃ - ¹⁄₂

cup chopped onion
¹⁄₂

cup thinly sliced celery
¹⁄₂

cup chopped red bell pepper (Can substitute using green, orange or yellow peppers)
1

(9 ounce) bag frozen peas, thawed by running under hot water, then blotted with paper toweling
1 - 1 ¹⁄₄

cup salad dressing
2

tablespoons sugar
1

cucumber, peeled and thinly sliced (blot with paper towels to remove excess moisture)
1

(8 ounce) package shredded medium cheddar or (8 ounce) package sharp cheddar cheese
10

slices bacon, cooked and crumbled

DIRECTIONS

In a large bowl, layer salad with vegetables and ingredients in order given.
Chill 30 minutes to 1 hour.
This salad is best eaten, shortly after being made.
Serves 8.
Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.

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