Multi-Layered Salad

Macrayla Evans

By
@phalanmac

Love this salad. It is always made during the hot summer months when I don't want to heat up the kitchen. To save time I buy pre-chopped veggies and pre-cooked bacon.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

10 Min

Ingredients

1/2
head iceberg lettuce or more thinly sliced or substitute romaine lettuce if preferred or a combination of both
1/2
of one bunch of celery, chopped into bite sized bits
1 large
red bell pepper, chopped into bite sized bits
1
red onion, chopped into bite sized bits
10 oz
package frozen sweet peas (unthawed)
10 oz
package frozen petite sweet corn (unthawed)
1
tomato, chopped into bite sized bits
1
cucumber, chopped into bite sized bits
2/3 c
grated parmesan cheese (3-4 oz.)
1/2 lb
bacon, fried crisp or 15 slices pre-cooked bacon
1 1/4 c
regular best food mayonnaise
1 1/4 c
regular sour cream
1 1/4 Tbsp
yellow mustard

Directions Step-By-Step

1
To make the dressing: Mix together the mayonnaise, sour cream, and yellow. Put in the refrigerator until you are ready to assemble the salad.
2
Fry the bacon until crisp or use pre-cooked bacon strips. Blot the excess bacon grease off with paper towels and set aside to cool. Once cooled, crumble the bacon and set aside.
3
Hand-slice into fine strips the iceberg lettuce, or use a food processor with 4mm slicing disc to slice
4
In a food processor, or by hand, fine-chop each of the following and set aside:

Half of one bunch celery
1 large red bell pepper
1 red onion
1 cucumber
1 tomato
5
Layer the chopped and frozen ingredients in the order given:

lettuce
celery
red bell pepper
red onion
cucumber
frozen petite sweet corn ***will thaw as the salad sits
tomato
frozen sweet peas ***will thaw as the salad sits
dressing ***cover the peas entirely
Parmesan cheese
crumbled bacon
6
No need to toss the salad before serving; just dig in and get salad and dressing all in one scoop.

About this Recipe

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy