24 hour layered garden salad

Yield: 1 Servings

Measure Ingredient
6 cups Lettuce; bite-size pieces
8 larges Green Onions; sliced thin
4 larges Carrots; shredded
2 mediums Broccoli Spears; chopped
1 medium Cauliflower Head; chopped
4 Pc Celery Ribs; chopped
3 mediums Cucumbers; peeled and sliced
1 small Cont Mushrooms; sliced
2 mediums Tomatoes; diced
10 ounces Frozen Peas; thawed
4 larges Eggs; Hard-Boiled, chopped
1 pounds Bacon; Crisp And Crumbled, or
2 cans Real Bacon Pieces; more or less
Salad Dressing
4 cups Shredded Cheddar Cheese; mild or sharp

Layer or toss the first nine ingredients in a large bowl or large plastic container with lid. (Any combination and/or quantity of salad ingredients can be used to suit your tastes or preferences.) On top of this salad mixture, layer the next three ingredients in the order listed. (These ingredients should not be altered.) Spread dressing (see ingredients and directions below) evenly on salad to sides of bowl or container. Spread shredded cheddar cheese on top of salad dressing. Cover salad with plastic wrap or lid and let set overnight in refrigerator to develop flavors fully.

Salad Dressing:

3 to 4 c. mayo or salad dressing, as preferred 6 T. sugar salt and pepper, to taste

Mix well. Let mixture sit in refrigerator until salad is ready for it. Stir again before spreading on salad. (If you use salad dressing instead of mayo, you might want to decrease the qty of sugar used by a couple of tablespoons or omit entirely to suit your particular tastes.) Notes: This is THE one dish that I am required to bring when my family gathers for Holidays. I'm not allowed in without it. <g> Karen Coe ayla@...

Recipe by: : Karen Coe - my version of a popular salad Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Coe" <ayla@...> on Sep 20, 1997

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