LAYERED VEGETABLE SALAD

Layered Vegetable Salad image

A layered vegetable salad with lettuce, onion, celery, red bell peppers, peas, salad dressing, sugar, cucumbers, shredded cheese and bacon. Cooking time only counts for frying up the bacon. This is a family favorite recipe!

Provided by Cindi M Bauer

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 head lettuce, torn into bite size pieces
1/3-1/2 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup chopped red bell pepper (Can substitute using green, orange or yellow peppers)
1 (9 ounce) bag frozen peas, thawed by running under hot water, then blotted with paper toweling
1 -1 1/4 cup salad dressing
2 tablespoons sugar
1 cucumber, peeled and thinly sliced (blot with paper towels to remove excess moisture)
1 (8 ounce) package shredded medium cheddar or 1 (8 ounce) package sharp cheddar cheese
10 slices bacon, cooked and crumbled

Steps:

In a large bowl, layer salad with vegetables and ingredients in order given.
Chill 30 minutes to 1 hour.
This salad is best eaten, shortly after being made.
Serves 8.
Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.

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