MAKE-AHEAD LAYERED SALAD {FOR A CROWD}

We're in the full swing of summer!  I can hardly believe it's already the middle of July.  Sweet summertime is already starting to slip on by.
But do you know what we still have time to squeeze in a lot of that comes along with summer?  Cookouts and tons of summer get-togethers, for sure.

Thinking back to my childhood, I have very fond memories of summer cookouts at our house.  And it seemed that our house was one of those houses that always unexpectedly picked up an extra friend or two for dinner.
So what makes this layered salad a perfect "trick" for feeding a feeding a crowd?
First, it makes a size-able salad so there will certainly be enough to go around.

Ingredients
Dressing:

• 1 c. mayonnaise
• 1/4 c. whole milk
• 1/4 c. chopped parsley
• 1 T. chopped fresh chives
• 1 ½ tsp. dried dill weed
• 1/4 tsp. pepper
• 1/8 tsp. salt

Salad:

• 6 c. chopped iceberg lettuce {about 1 small head ... or Romaine works too, if you'd prefer}
• 2 medium carrots, grated
• 1 c. chopped red onion
• 1 medium cucumber, unpeeled & thinly sliced
• 1 (10 oz.) package frozen peas, thawed
• 1 ½ c. (about 6 oz.) shredded sharp cheddar cheese {I shred my own because I think it has better flavor}
• 8 strips bacon, cooked & crumbled

Directions

1. PREPARE THE DRESSING: In a small bowl, whisk together the mayonnaise, milk, parsley, chives, dill weed, salt, and pepper. Set aside.
2. PREPARE THE SALAD: In a glass serving bowl, layer the lettuce, carrots, cucumber, onion, and peas. {Do not toss.}
3. Pour dressing mixture evenly over the peas. Sprinkle cheese and then bacon on top.
4. ...................................

for full instruction please see : www.thekitchenismyplayground.com

Share this post