Layered Vegetable Salad

Submitted by Cindi Marie 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!"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 8

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 (8 ounce) package sharp cheddar cheese
• 10 slices bacon, cooked and crumbled

directions

1. In a large bowl, layer salad with vegetables and ingredients in order given.
2. Chill 30 minutes to 1 hour.
3. This salad is best eaten, shortly after being made.
4. Serves 8.
5. 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.

Reviews

[KateL]

4 Stars Very nice side salad, served alongside Aidell's Sundried Tomato hot dogs and baked beans. For layered salad, I expected more color contrast for presentation before serving individual portions; I would double the amount of red bell pepper next time. I appreciated the tip to blot the cucumber slices before chilling. Made for My 3 Chefs Spring 2008.