Layered Vegetable Salad Recipe
Ingredients
| Head of lettuce | 1/2 , sliced | |
| Green pepper | 1 , sliced | |
| Celery ribs | 2 , sliced | |
| Mushrooms | 1/4 pound, sliced | |
| Sweet onion | 1 , chopped | |
| 1 10-ounce package frozen peas, thawed | ||
| Mayonnaise | 1 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Cheddar Cheese | 1 Cup (16 tbs), grated | |
| 4 strips bacon, cooked crisp, crumbled | ||
Directions
In a serving bowl with straight sides, layer lettuce, green pepper, celery, mushrooms, onion, and peas.
In a mixing bowl, combine mayonnaise, sugar, salt, garlic powder and basil; mix well.
Spread mixture evenly over the peas.
Sprinkle with Cheddar cheese and bacon.
Cover and refrigerate for at least 4 hours or overnight.
To serve, spoon into salad bowl so that each serving contains all layers of the salad.
Makes 6 servings.
In a mixing bowl, combine mayonnaise, sugar, salt, garlic powder and basil; mix well.
Spread mixture evenly over the peas.
Sprinkle with Cheddar cheese and bacon.
Cover and refrigerate for at least 4 hours or overnight.
To serve, spoon into salad bowl so that each serving contains all layers of the salad.
Makes 6 servings.
Chef
