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
Layered Salad for a Crowd
Layered Salad for a Crowd
Prep 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
Directions
- For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend.
- 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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