Texas Salad Recipe

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Texas Salad

Leslie Johnson


This salad is wonderful all year round. We have this as a side for our cookouts, picnics, church potlucks, and holiday meals. Hope you and your family enjoy this salad as much as we do.

pinch tips: How to Core a Head of Lettuce




30 Min


iceberg lettuce
broccoli, florets
cauliflower, small florets
red lettuce, leaves
green pepper
small red onion
small pickling cucumbers
1 pkg
grape tomatoes
radishes, sliced
1 pkg
frozen sugar snap peas (thawed)
sliced baby carrots (as many as you like)
1/2 pkg
bacon fried crispy
1 pkg
8 oz. sharp cheddar cheese
3-4 Tbsp
hellman's mayonaise
2 Tbsp
white sugar

Directions Step-By-Step

Make sure all vegetables are rinsed off well. I like to cut everything up small but you can do large pieces and slices if you like. I thaw the sugar snap peas and rinse them with cold water and layer into the bowl with the other vegetables.
After layering your vegetables in a large bowl cover and set in the refrigerator. Fry 1/2 package of bacon crispy. I usually cut the package of bacon in the middle and this makes smaller strips and it is easier to fry. I put the other 1/2 in a container with a lid and fry it the next morning for breakfast. After you have your bacon fried crispy. Crumble up and sprinkle this over the top of your salad.
I then sprinkle all the cheese over the top of the salad. Spoon the mayonaise and sugar on top of the salad. Begin tossing all the vegetables until coated well with the mayonaise and sugar. Let set for an hour covered in the refrigerator before serving. This lets all the flavors of your vegetables marry well with the mayonaise and sugar. The flavor is excellent.

About this Recipe

Course/Dish: Lettuce Salads
Hashtags: #lettuce, #vegetables