Make-Ahead Layered Salad {For a Crowd}

Photo by Susan M.

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Dressing:

  • 1

    c. mayonnaise

  • 1/4

    c. whole milk

  • 1/4

    c. chopped parsley

  • 1

    T. chopped fresh chives

  • 1 1/2

    tsp. dried dill weed

  • 1/4

    tsp. pepper

  • 1/8

    tsp. salt

  • Salad:

  • 6

    cups chopped iceberg lettuce {about 1 small head}

  • 2

    medium carrots, grated

  • 1

    c. chopped red onion

  • 1

    medium cucumber, unpeeled & thinly sliced

  • 1

    (10 oz.) package frozen peas, thawed

  • 1 1/2

    c. (about 6 oz.) shredded sharp cheddar cheese

  • 8

    strips bacon, cooked & crumbled

Directions

PREPARE THE DRESSING: In a small bowl, whisk together the mayonnaise, milk, parsley, chives, dill weed, salt, and pepper. Set aside. PREPARE THE SALAD: In a glass serving bowl, layer the lettuce, carrots, cucumber, onion, and peas. {Do not toss.} Pour dressing mixture evenly over the peas. Sprinkle cheese and then bacon on top. Cover and refrigerate several hours or overnight. At serving time, serve as-is {leaving it layered} OR toss together just before serving, if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: