Do Ahead Company Green Salad
|Frozen peas||10 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Iceberg lettuce head||1 Medium|
|Sour cream||8 Ounce (1 Container)|
|Monterey jack cheese||3 Ounce, shredded|
|Mayonnaise||1 Cup (16 tbs)|
|Chopped watercress||3 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
1. In medium-sized bowl, place frozen peas; cover with boiling water and let stand 5 minutes; drain. Drain beets; pat dry with paper towels. Slice lettuce. Thinly slice cucumber.
2. Place beets in 13" by 9" baking dish; top with lettuce, peas, and half of cucumber.
3. In medium-sized bowl, mix sour cream and remaining ingredients. Spoon dressing evenly over salad mixture in baking dish. Top salad with remaining cucumber slices.
4. Serve salad immediately. Or cover and refrigerate to serve within 24 hours. To serve, cut salad into 12 portions; with pancake turner, lift each portion of salad to salad plate.