24-HOUR LAYERED SALAD

24-HOUR LAYERED SALAD image

Yield 8-10 Servings

Number Of Ingredients 16

1 medium head iceburg lettuce, rinsed, dried and torn
1 large head of romaine lettuce, rinsed, dried and torn
1 cup sliced celery
1 cup sliced radishes
1 cup diced green bell pepper (or combination of red, orange and yellow peppers)
1 cup green onions, thin sliced using some green tops if you like
2 cups fresh sliced mushrooms
2 cups frozen green peas, thawed
1 1/2 cups sliced black olives
2 hard-cooked eggs, chopped
1-2 cups crisp bacon, crumbled
2 tablespoons grated Parmesan cheese (the good stuff, not the green can)
2 1/2 cups mayonnaise (Hellman's or Best Foods)
1 teaspoon fresh lemon juice
2 1/2 tablespoons granulated sugar
3 cups shredded cheddar cheese (or a combination of cheddar and jack)

Steps:

In a large bowl, mix the two lettuces together and layer a little more than about 1/2 of the lettuces in the bottom of a large deep casserole dish, or a big glass salad bowl that will allow your family to see the layers. Follow by sprinkling with layers of celery, radishes, bell pepper, green onion, mushrooms, peas, black olives, egg and bacon. Then, top the layers with the remaining lettuces. Prepare the dressing by whisking together the parmesan cheese, mayonnaise, lemon juice, and sugar until they are well mixed. Then, carefully spread the dressing (like frosting), as evenly as possible over the top of the salad. Sprinkle with cheddar (and jack if using) cheese. Keep refrigerated until ready to serve. This will serve about 8-10 people. Note: To make this a fun Mexican Style Layered Salad, use 2 teaspoons, or more to taste, red pepper sauce to the dressing, add 2 cups of niblet corn kernels, a cup of diced green chiles, and about three of four big handfuls of Fritos Corn Chips before layering on the finishing layer of lettuces. It is important to use the Fritos. They are thicker and will keep some crunch, but you can also use whatever your favorite tortilla chip makes you happiest.