Sisters Luv 2 Cook: Quick and Easy Layered Salad

This is such a all round great salad. I love making this salad for company or to take to a function when I am asked to bring a salad. Usually layered salads are presented in a trifle bowl or deep glass bowl. This presentation is beautiful but time consuming and a little difficult to serve. This salad is layered in a 9x13 baking dish which is easy to make, serve and transport. Great make ahead salad. Simply make in the morning and chill in fridge. The dressing sits over top the frozen peas so it does not get all soggy. More than anything this salad is a real crowd pleaser, loved by all. What is also nice about this salad is that if it doesn't get finished it keeps well in the fridge for a couple of days. I made this salad on a Saturday and we ate the leftovers on Monday, as long as the layers are intact this salad keeps very well. Be creative and add different veggies but just remember to layer the dressing over the frozen peas.

Hope you enjoy it as much as me!

Shannon

Ingredients:

½ head iceberg lettuce,chopped

1 bunch of Romaine, chopped

1 cucumber, diced

1 red bell pepper, diced

3 stalks celery, diced

5 green onions, chopped

1-1 ½ cup frozen peas

1/2 packet ranch dressing mix

1 1/2 cups mayo (I use Hellman’s)

1 tsp sugar

1 ½ Tablespoons white vinegar

1 Cup chopped cooked bacon

1 ½- 2 cups shredded cheddar cheese

1 Cup cherry tomatoes cut in half

Mix up ranch dressing mix, mayo,vinegar and sugar. Set aside. Layer all ingredients: lettuce, cucumber, red bell pepper, celery, green onions and frozen peas in a 9x13 dish. Top with dollops of dressing and spread over veggies. Sprinkle with cheese, chopped bacon, and a few green onions. Refrigerate at least 3 hours to overnight.

Print Recipe:Quick and Easy Layered Salad