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Curried Layered Vegetable Salad

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Ingredients
  Torn lettuce 6 Cup (96 tbs)
  Cherry tomatoes 1 Pint, halved
  Frozen peas 10 Ounce, thawed (1 Package)
  Cucumber/Zucchini 1 Medium, thinly sliced
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Snipped parsley 1 Tablespoon
  Milk 1 Tablespoon
  Curry powder 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Bacon slices 6 , crisp cooked and crumbled
Directions

In large bowl layer in order 3 cups of the lettuce, the tomatoes, peas, remaining 3 cups lettuce, and cucumber or zucchini.
Combine sour cream, mayonnaise, parsley, milk, curry, and sugar; spread atop cucumber, sealing to edge of bowl.
Cover and chill up to 48 hours.
Wrap and chill crumbled bacon.
Just before serving, sprinkle with bacon.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Vegetable

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