Layered Salad for a Crowd

  Lunch

This salad is a favorite of my three sons. I took it to a luncheon honoring our school district’s food service manager, and she asked for the recipe. I like to make the dressing the day before so the flavors blend together.

Layered Salad for a Crowd

Average Rating: 4.631578

TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 20 servings.

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup 2% milk
  • 2 teaspoons dill weed
  • 1/2 teaspoon seasoning blend
  • 1 bunch romaine, torn
  • 2 medium carrots, grated
  • 1 cup chopped red onion
  • 1 medium cucumber, sliced
  • 1 package (10 ounces) frozen peas, thawed
  • 1-1/2 cups shredded cheddar cheese
  • 8 bacon strips, cooked and crumbled

Instructions

  • 1. For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend.
  • 2. In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.

Nutrition Facts

2/3 cup: 151 calories, 13g fat (4g saturated fat), 16mg cholesterol, 216mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 4g protein.

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