Layered Chopped Salad by Susan
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.
1head iceberg lettuce
3 cchopped red cabbage
10 ozfrozen peas, thawed (not cooked)
2 cchopped bell peppers, any color
6hard-boiled eggs, chopped
1 smallcontainer grape tomatoes, halved
1/2 cpumpkin seeds or sunflower seeds
1 ccooked crumbled bacon
1/2 ccrumbled feta cheese (optional)
1 bottlemarie's ranch dressing (or creamy dressing of your choice)
1 cchopped green onions (scallions)
How to Make Layered Chopped Salad by Susan
- 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.
- 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.
- 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.
- 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.