Twenty-Four Hour Salad

Send to a Friend
Print

Ingredients

• 1 head iceberg lettuce
• 1 each medium green bell pepper, onion and carrot
• 1 (10-ounce) package frozen peas, thawed
• 1 (7-ounce) can sliced water chestnuts, drained
• 1 1/2 cups mayonnaise
• 1/2 cup ranch salad dressing
• 1 tablespoon lemon juice
• 1 teaspoon granulated sugar
• 1 cup each shredded Monterey Jack cheese and Cheddar cheese
• 1/4 cup crumbled, crisp-fried bacon, optional

Directions

• 1
  For the salad, tear lettuce into bite-size pieces. Cut bell pepper and onion into slices. Shred the carrot.
• 2
  Place lettuce in a large salad bowl. Layer with bell pepper, onion, carrot, peas and water chestnuts.
• 3
  For the dressing, combine mayonnaise, salad dressing, lemon juice and granulated sugar in a small bowl and mix well.
• 4
  Spread dressing over salad. Sprinkle with Monterey Jack and Cheddar.
• 5
  Chill salad, tightly covered, for 24 hours. Sprinkle with bacon, if desired. Serve cold.