Layered Salad for a Crowd

Name: Layered Salad for a Crowd
Prep time: 20 min
Total time: 20 min
Yield: 20 servings.
Ingredients: 1 cup mayonnaise; 1/4 cup 2% milk; 2 teaspoons dill weed; 1/2 teaspoon seasoning blend; 1 bunch romaine, torn; 2 medium carrots, grated; 1 cup chopped red onion; 1 medium cucumber, sliced; 1 package (10 ounces) frozen peas, thawed; 1-1/2 cups shredded cheddar cheese; 8 bacon strips, cooked and crumbled

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 20 servings.

This salad is a favorite of my three sons. I took it to a luncheon honoring our school district’s food service manager, and she asked for the recipe. I like to make the dressing the day before so the flavors blend together. —Linda Ashley, Leesburg, Georgia

Ingredients

1 cup mayonnaise
1/4 cup 2% milk
2 teaspoons dill weed
1/2 teaspoon seasoning blend
1 bunch romaine, torn
2 medium carrots, grated
1 cup chopped red onion
1 medium cucumber, sliced
1 package (10 ounces) frozen peas, thawed
1-1/2 cups shredded cheddar cheese
8 bacon strips, cooked and crumbled

Directions

1. For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend.
2. In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.

Nutrition Facts

2/3 cup: 151 calories, 13g fat (4g saturated fat), 16mg cholesterol, 216mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 4g protein.

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