Brenda Gantt’s Layered Salad pairs perfectly with almost any main dish, so keep it in your back pocket for your next spring dinner or Easter menu.
Brenda Gantt’s Layered Salad
Makes about 8 servings
Ingredients
- 1 head romaine lettuce, washed, drained, and chopped
- 1 (12-ounce) bag frozen sweet English peas, thawed
- 6 green onions, chopped
- 1 medium green bell pepper, seeded and chopped
- 1 (8-ounce) package shredded sharp Cheddar cheese
- 1 (12-ounce) package sliced bacon, cooked and chopped
- Hickory Sweet Dressing (recipe follows)
Instructions
- In a large casserole dish, layer half of lettuce, half of peas, half of onions, half of bell pepper, half of cheese, and half of bacon. Drizzle with Hickory Sweet Dressing. Repeat layers with remaining ingredients in the same order.
- Serve immediately. It will get soggy if made ahead of time.
Hickory Sweet Dressing
Makes about 2 cups
Ingredients
- 1⅓ cups mayonnaise
- 7 tablespoons sugar
- 2 tablespoons white vinegar
Instructions
- In a bowl, mix all ingredients together and stir well. Place in a jar with a lid and refrigerate.
