Recipe: Layered 24 Hour Salad with Creamy Herb Dressing (make ahead)

LAYERED 24 HOUR SALAD

4 cups mixed salad greens
1/2 cup frozen peas
1/2 cup sliced fresh mushrooms (or cucumber, sliced and quartered)
1 or 2 tomatoes, cut in wedges
1 cup shredded carrot
1 stalk celery, thinly sliced
1/2 cup sliced radishes (optional)
2 hard boiled eggs, sliced
6 slices bacon, crisp cooked and crumbled
2 green onions, chopped
3/4 cup shredded cheddar cheese
Creamy Herb Dressing (recipe follows)

Place greens in the bottom of a large glass salad bowl. Layer the vegetables on top of the greens in the following order: peas, mushrooms (or cucumber), tomato wedges, carrot, celery, radishes, egg slices, bacon and green onion.

Top with the cheese. Spread dressing evenly over top of salad. Cover and refrigerate for 4-24 hours. Toss just before serving

CREAMY HERB DRESSING

1 cup mayonnaise
1/4 cup milk
2 1/2 Tbsp cider vinegar
2 tsp dried oregano
1 tsp dried basil
1/2 tsp sugar
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp ground black pepper

Combine ingredients for the salad dressing.

Makes 6-8 servings
From: linda/tennessee