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Vegetable Stack-up Salad Recipe

"This colorful salad is great for family reunions or church get-togethers because it can be prepared the night before," shares Joan Snider of Celina, Ohio. "Just sprinkle on the cheese and bacon right before serving."

This recipe is:

Quick

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Vegetable Stack-up Salad Recipe

Prep: 10 min. + chilling

Yield: 10-12 Servings

10 10

Ingredients

4 cups shredded salad greens
1 small green pepper, chopped
1 can (11 ounces) Mexicorn, drained
2 small zucchini, sliced
2 cups chopped fresh tomatoes
1 cup sliced celery
2 cups Miracle Whip
2 cups (8 ounces) shredded cheddar cheese
6 bacon strips, cooked and crumbled

Directions

In a 2-1/2-qt. glass serving bowl, layer salad greens, green pepper, corn, zucchini, tomatoes and celery. Spread Miracle Whip over all; seal to edges of bowl. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with cheese and bacon. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 393 calories, 37 g fat (9 g saturated fat), 38 mg cholesterol, 531 mg sodium, 9 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Vegetable Stack-up Salad in Quick Cooking July/August 1998, p46