6 cup Lettuce, bite-size pieces
8 large Green Onions, sliced thin
4 large Carrots, shredded
2 medium Broccoli Spears, chopped
1 medium Cauliflower Head, chopped
4 Pc Celery Ribs, chopped
3 medium Cucumbers, peeled and sliced
1 small Cont Mushrooms, sliced
2 medium Tomatoes, diced
10 oz Frozen Peas, thawed
4 large Eggs, Hard-Boiled, chopped
1 lb Bacon, Crisp And Crumbled, or
2 can Real Bacon Pieces, more or less
Salad Dressing
4 cup Shredded Cheddar Cheese, mild or sharp
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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.)
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