This is not your average garden salad. It's 11 layers of garden goodness.
3 cups mayonnaise
2/3 cup sugar
2 10-oz. pkgs. mixed salad greens
1 pound bacon, crisply cooked and crumbled
1 red onion, diced
10-oz. pkg. frozen peas, thawed
1 green pepper, diced
2 cups cauliflower flowerets
2 cups broccoli flowerets
1 cup sliced mushrooms
1 cup shredded Cheddar cheese
1 cup cherry tomatoes, halved
1 tablespoon Italian seasoning
How to Make It
In a bowl, mix mayonnaise and sugar until blended; set aside. Layer half the salad greens in a large serving bowl or 13"x9" glass baking pan. Layer with half the mayonnaise mixture, half the remaining ingredients except tomatoes and seasoning. Repeat layers. Top with tomatoes and sprinkle with seasoning. Cover and refrigerate 2 hours before serving.
101 Soups, Salads & Sandwiches Cookbook
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