I was assigned to bring a green salad to our fall enrichment dinner last night. I found this recipe in a church cookbook and altered it a bit. It looked so pretty in the glass bowl and I was surprisingly pleased with the dressing on top.
Layer:
Chopped lettuce (romaine and/or iceberg)
Shredded carrots
Frozen peas (thawed)
Chopped green onion
Chopped or sliced tomatoes
Dressing (see recipe below)
Shredded Cheddar Cheese
Bacon
Refrigerate overnight or for several hours before serving.
DRESSING RECIPE:
2 cups Mayonnaise (I like Best Foods or Hellman's)
2 Tbsp. sugar
1-2 Tbsp. dry ranch dressing mix
***TIP: You can omit or add any of your favorite veggies for this recipe (cucumbers, celery, mushrooms, etc.) It would be good with Feta or Bleu Cheese also.
Layer:
Chopped lettuce (romaine and/or iceberg)
Shredded carrots
Frozen peas (thawed)
Chopped green onion
Chopped or sliced tomatoes
Dressing (see recipe below)
Shredded Cheddar Cheese
Bacon
Refrigerate overnight or for several hours before serving.
DRESSING RECIPE:
2 cups Mayonnaise (I like Best Foods or Hellman's)
2 Tbsp. sugar
1-2 Tbsp. dry ranch dressing mix
***TIP: You can omit or add any of your favorite veggies for this recipe (cucumbers, celery, mushrooms, etc.) It would be good with Feta or Bleu Cheese also.
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