Layered Vegetable Salad
Prep time:
20 minutesCooking time:
nonePurchasing pre-shredded Cheddar cheese from the supermarket may be a convenience, but you will save money if you buy the cheese in block form and shred it yourself.
Ingredients
Serves 6
- 10 slices bacon
- 1 medium head iceberg lettuce, shredded
- 1 large red onion, thinly sliced
- 3/4 cup finely chopped celery
- 1 (10-ounce) package frozen green peas, thawed
- 1 cup shredded Cheddar cheese, divided
- 1/2 cup mayonnaise, chilled
- 1/2 cup sour cream
- 1/2 envelope ranch salad dressing mix
- 1 teaspoon paprika
Directions
1
Fry bacon in a medium skillet over medium heat until browned and crisp, about 5 minutes; drain and crumble. Reserve 3 tablespoons; set aside.
2
Reserve 1/2 cup lettuce. Layer lettuce, red onion, celery and peas in a glass salad bowl. Sprinkle with bacon and 1/2 cup Cheddar.
3
Combine mayonnaise, sour cream and salad dressing mix in a bowl; mix well. Spread over top layer, covering completely.
4
Chill salad, covered, until serving time. Sprinkle with remaining bacon, reserved lettuce, 1/2 cup Cheddar and paprika just before serving.
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Cookin' xpress!
Cookin' xpress!
To quickly clean iceberg lettuce, firmly hit the core on the countertop, then twist the core and remove it. Run cold water into the cavity and invert the head to let it thoroughly drain before shredding.
Great Pairings
Brunch Turkey Patties
You can save money by buying boneless turkey or chicken thighs-whichever is less expensive-and grinding the meat in a food processor. This also allows you to control the amount of fat.
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