Layered Salad

By LRay

I have used this layered salad for many years. The recipe was given to me by my sister-in-law Sarah Norcum-White. It is large and is wonderful at holidays because it is made a day ahead. It also travels well over short distances.

Ingredients

• 2 Bags of Salad greens
• 2/3 Cup of Celery Chopped
• 2/3 Cup of Bell Pepper Chopped
• 2/3 Cup of Spring Onion Chopped
• 1 to 2 Cups of Sliced Mushrooms
• 1 large Can of Sliced Black Olives (Drained)
• 1 Can of Sliced Water Chestnuts (Drained)
• 1 One-pound bag of Frozen Peas
• 8 ounces of Sour Cream
• 8 ounces Mayonnaise
• 1 Package Ranch Dressing Mix
• 2 Cups of Shredded Cheddar Cheese
• 1 Jar of Hormel Bacon Crumbs
• 1/2 Cup Parmesan Cheese

Details

Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

Use a large straight sided glass bowl (such as Trifle) for best results.
First layer will be your favorite salad greens to equal 1 ½ heads of lettuce or 1 to 1 ½ bags of ready-made, bagged salad.
Second layer will be your preferred combination of chopped celery, bell pepper & spring onion to equal 2 cups.
Third layer will be sliced mushrooms.
Forth layer will be black olives.
Fifth layer will be water chest nuts.
Sixth layer will be frozen peas.
Seventh layer will be Ranch Dressing/ Sour Cream and Mayonnaise Mixture to cover and seal from side to side.
Eigth layer will be 2 cups shredded cheddar cheese (I prefer the small caliber).
Ninth layer will be Parmesan Cheese sprinkled liberally over the cheddar cheese.
Tenth layer will be crumbled bacon.