Curried Layered Vegetable Salad Recipe
Ingredients
| Lettuce | 6 Cup (16 tbs) | |
| Cherry tomatoes | 1 Pint, halved | |
| 1 10-ounce package frozen peas, thawed | ||
| 1 medium cucumber or zucchini, thinly sliced | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| 1/2 cup mayonnaise or salad dressing | ||
| Snipped parsley | 1 Tablespoon | |
| Milk | 1 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| 6 slices bacon, crisp-cooked and crumbled | ||
Directions
In large bowl layer in order 3 cups of the lettuce, the tomatoes, peas, remaining 3 cups lettuce, and cucumber or zucchini.
Combine sour cream, mayonnaise, parsley, milk, curry, and sugar; spread atop cucumber, sealing to edge of bowl.
Cover and chill up to 48 hours.
Wrap and chill crumbled bacon.
Just before serving, sprinkle with bacon.
Combine sour cream, mayonnaise, parsley, milk, curry, and sugar; spread atop cucumber, sealing to edge of bowl.
Cover and chill up to 48 hours.
Wrap and chill crumbled bacon.
Just before serving, sprinkle with bacon.
Chef
