Layered Salad
I've made this salad twice in the last week. It is major crowd-pleaser. You may or may not be familiar with this recipe. It is an oldie but a goodie, so I wanted to make sure I shared it. I first had this at Thanksgiving for my husband’s family back when we were dating. My husband's aunt made it, and I immediately wanted the recipe.
Every time I make this, everyone always wants the recipe. So now I share it with you!
The possibilities of veggies are up to you. Some people add eggs, red onions, tomatoes, etc. I keep mine simple with only green veggies.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 2 green onions chopped
- 1 green bell pepper diced
- 1 tsp sugar
- 1 head iceberg lettuce chopped
- 1 cucumber, diced
- 1-2 stalks celery diced
- 1/2 packet ranch dressing mix
- 1 1/2 cups mayo
- oscar meyer real bacon bits
- 1 1/2 cups shredded cheddar or colby jack
- Carbohydrate 123.219200071279 g
- Cholesterol 91.7280000775423 mg
- Fat 118.862300099612 g
- Fiber 10.9470003676414 g
- Protein 10.5066000026842 g
- Saturated Fat 17.5263800146137 g
- Serving Size 1 1 Recipe (1127g)
- Sodium 3726.71800212048 mg
- Sugar 112.272199703638 g
- Trans Fat 5.58502000447357 g
- Calories 1548 calories
Mix up ranch dressing mix, mayo, and sugar. Set aside. Layer all ingredients: lettuce, cucumber, green bell pepper, celery, and green onions. Top with dollops of dressing and spread over veggies. Sprinkle with cheese and bacon bits. * Refrigerate at least 3 hours to overnight. I serve mine in a 13 x 9 casserole dish. You can get a little fancy with a trifle dish if you'd like. I just find it easier to serve in 13 x 9 dish.
