Mini Layered Salad
“I received this recipe from my dear aunt 20 years ago,” writes Carmen Edwards from Midland, Texas. “It’s my very favorite make-ahead salad and I’m happy to share it.”
SERVINGS
|
2
|
CATEGORY
|
Lower Fat
|
METHOD
|
Chill
|
PREP |
20 min. |
TOTAL
|
20 min.
|
INGREDIENTS
- 2 cups torn iceberg lettuce
- 2 tablespoons chopped red onion
- 2 tablespoons chopped green pepper
- 2 tablespoons sliced celery
- 2 tablespoons shredded carrot
- 1/4 cup frozen peas, thawed
- 1/4 cup mayonnaise
- 1 teaspoon ranch salad dressing mix
- 1/4 cup shredded cheddar cheese
- 1 bacon strip, cooked and crumbled
DIRECTIONS
Line a 3-cup serving dish with lettuce. Layer with the onion, green pepper, celery, carrot and peas. In a small bowl, combine the mayonnaise and ranch dressing mix; spread over the top. Sprinkle with cheese and bacon. Cover and refrigerate until chilled. Yield: 2 servings.