MULTI-LAYERED SALAD

Multi-Layered Salad image

Provided by Macrayla Evans

Time 30m

Number Of Ingredients 13

1/2 head iceberg lettuce or more thinly sliced or substitute romaine lettuce if preferred or a combination of both
1/2 of one bunch of celery, chopped into bite sized bits
1 large red bell pepper, chopped into bite sized bits
1 red onion, chopped into bite sized bits
10 oz package frozen sweet peas (unthawed)
10 oz package frozen petite sweet corn (unthawed)
1 tomato, chopped into bite sized bits
1 cucumber, chopped into bite sized bits
2/3 c grated parmesan cheese (3-4 oz.)
1/2 lb bacon, fried crisp or 15 slices pre-cooked bacon
1 1/4 c regular best food mayonnaise
1 1/4 c regular sour cream
1 1/4 Tbsp yellow mustard

Steps:

1. To make the dressing: Mix together the mayonnaise, sour cream, and yellow. Put in the refrigerator until you are ready to assemble the salad.
2. Fry the bacon until crisp or use pre-cooked bacon strips. Blot the excess bacon grease off with paper towels and set aside to cool. Once cooled, crumble the bacon and set aside.
3. Hand-slice into fine strips the iceberg lettuce, or use a food processor with 4mm slicing disc to slice
4. In a food processor, or by hand, fine-chop each of the following and set aside: Half of one bunch celery 1 large red bell pepper 1 red onion 1 cucumber 1 tomato
5. Layer the chopped and frozen ingredients in the order given: lettuce celery red bell pepper red onion cucumber frozen petite sweet corn ***will thaw as the salad sits tomato frozen sweet peas ***will thaw as the salad sits dressing ***cover the peas entirely Parmesan cheese crumbled bacon
6. No need to toss the salad before serving; just dig in and get salad and dressing all in one scoop.