Layered Salad

Posted on by February 27, 2013

Layered Salad

Print recipe
Serves 8 - 10

Ingredients

  • 1 head Iceberg or Romaine lettuce (I have also used Spring Mix)
  • 1/2 cup snow peas, cut in half on the diagonal (remove the tough vein by pulling it off from one end)
  • 2 Tbsp chopped chives (optional)
  • 1 Large red or yellow or green sweet pepper (cut into bite sized pieces)
  • 2 - 3 Stalks celery, thinly sliced (may use zucchini instead of celery)
  • 1 - 2 Medium zucchini, sliced (may use this instead of the celery)
  • 1 1/2 Cups (approx) mayonnaise (to cover)
  • 1 Tsp granulated sugar
  • 1 cup grated old cheddar
  • 4 - 6 Slices bacon (cooked, drained crumbled)
  • 2 - 3 tomatoes (cut into wedges as a garnish)

Directions

Blanch snow peas in boiling water for 1 to 2 min; drain and cool under cold water, drain and dry on paper towels.
Line bottom of 8 or 9 inch round salad bowl with a layer of lettuce. Over lettuce, layer separately in this order, the sweet pepper, chives(if using), celery(or zucchini if using instead of celery) and snow peas.
layered salad ingredients
Spread with mayonnaise to just cover; sprinkle with sugar and cheese. Refrigerate, covered, for at least 8 hours.
Just before serving, sprinkle top with crumbled bacon. Top with rows of tomato wedges.
To serve, spoon down through layers so each serving has some of each layer.