MINI LAYERED SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mini Layered Salad image

"I received this recipe from my dear aunt 20 years ago," writes Carmen Edwards from Midland, Texas. "It's my very favorite make-ahead salad and I'm happy to share it."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

2 cups torn iceberg lettuce
2 tablespoons chopped red onion
2 tablespoons chopped green pepper
2 tablespoons sliced celery
2 tablespoons shredded carrot
1/4 cup frozen peas, thawed
1/4 cup mayonnaise
1 teaspoon ranch salad dressing mix
1/4 cup shredded cheddar cheese
1 bacon strip, cooked and crumbled

Steps:

  • Line a 3-cup serving dish with lettuce. Layer with the onion, green pepper, celery, carrot and peas. In a small bowl, combine the mayonnaise and ranch dressing mix; spread over the top. Sprinkle with cheese and bacon. Cover and refrigerate until chilled.

Nutrition Facts : Calories 119 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 612mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

There are no comments yet!