Layered Chopped Salad by Susan

Susan Feliciano

By
@frenchtutor

I love a good chopped salad, but cannot eat Bleu cheese or Gorgonzola, which is usually included in chopped salads. So this one has no blue-veined cheese in it. If you must have cheese, I find Feta makes a great addition. This salad combines all my favorite salad ingredients.
Feel free to use your own salad dressing in place of the Ranch. The thick creamy types work best, because they will make a "layer" over the top.


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

1
head iceberg lettuce
3 c
chopped red cabbage
10 oz
frozen peas, thawed (not cooked)
2 c
chopped bell peppers, any color
6
hard-boiled eggs, chopped
1 small
container grape tomatoes, halved
1/2 c
pumpkin seeds or sunflower seeds
1 c
cooked crumbled bacon
1/2 c
crumbled feta cheese (optional)
1 bottle
marie's ranch dressing (or creamy dressing of your choice)
1 c
chopped green onions (scallions)

Directions Step-By-Step

1
Remove the core from the lettuce and any wilted outer leaves. Chop remaining lettuce very fine. Place as the bottom layer in a clear glass 3-quart bowl.
2
Make sure the peas are thawed and well-drained. Place the next 7 ingredients (cabbage through bacon) in layers, one on top of the other. Add feta cheese to the very top if desired.
3
Drizzle the salad dressing over all, making a thin layer that covers the top. Use as much as you like. Finally, top with the green onions.
4
Cover bowl with plastic wrap and chill about 1 hour.
Make sure your guests SEE the salad before taking salad utensils and mixing it to serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic, Gluten-Free, Low Carb
Other Tag: Healthy