OVERNIGHT LAYERED GREEN SALAD
1 small head iceberg lettuce, torn into bite-size pieces
1 small head romaine lettuce, torn into bite-size pieces
1/2 lb. bacon, cooked and crumbled
1 small purple onion, chopped
1 (10 oz.) pkg. frozen English peas, thawed
1 medium-size sweet red pepper, chopped
1 (8 oz.) can sliced water chestnuts, drained
1 C. shredded sharp Cheddar cheese
3/4 C. mayonnaise
3/4 C. sour cream
Garnish: sweet red pepper rings
Layer first eight ingredients in the order listed in a large, clear salad bowl. Combine mayonnaise and sour cream, stirring well. Spread over the top of the salad, sealing to the edge of the bowl. Cover and refrigerate up to 24 hours. Garnish, if desired. Yields 12 servings
1 small head iceberg lettuce, torn into bite-size pieces
1 small head romaine lettuce, torn into bite-size pieces
1/2 lb. bacon, cooked and crumbled
1 small purple onion, chopped
1 (10 oz.) pkg. frozen English peas, thawed
1 medium-size sweet red pepper, chopped
1 (8 oz.) can sliced water chestnuts, drained
1 C. shredded sharp Cheddar cheese
3/4 C. mayonnaise
3/4 C. sour cream
Garnish: sweet red pepper rings
Layer first eight ingredients in the order listed in a large, clear salad bowl. Combine mayonnaise and sour cream, stirring well. Spread over the top of the salad, sealing to the edge of the bowl. Cover and refrigerate up to 24 hours. Garnish, if desired. Yields 12 servings
MsgID: 3112787
Shared by: Gladys/PR
In reply to: Recipe: Soups, Salads, and Sandwiches (29)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Soups, Salads, and Sandwiches (29)
Board: Daily Recipe Swap at Recipelink.com
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