Layered Vegetable Salad

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    head lettuce, torn into bite size pieces
  • 13 - 12
    cup chopped onion
  • 12
    cup thinly sliced celery
  • 12
    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 14
    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
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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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