Classic Layered Salad
|Mayonnaise||1 Cup (16 tbs)|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|Loosely packed parsley||1⁄3 Cup (5.33 tbs), chopped|
|Snipped or freeze dried chives||1 Tablespoon (Fresh Or Freeze-Dried)|
|Ground pepper||1⁄4 Teaspoon|
|Iceberg lettuce head||1 , quartered, cored and shredded to make about 8 cups|
|Sweet red pepper||1 Large, halved, seeded and cut lengthwise into 1/4-inch-wide strips|
|Carrots||2 Large, peeled and cut diagonally into thin slices to make about 1 cup|
|Finely chopped green onions||2⁄3 Cup (10.67 tbs) (About 1 Bunch)|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Sliced bacon||1⁄2 Pound, crisply fried, drained and crumbled|
|Sharp cheddar cheese||4 Ounce, shredded to make 1 cup|
1. Prepare the Creamy Parsley Dressing: Combine the mayonnaise, yogurt, parsley, chives and pepper in a small bowl until well blended. Taste the dressing and adjust the seasonings, if necessary.
2. Assemble the Salad: Place the lettuce in a 4-quart glass or crystal bowl. Arrange the red pepper and carrots vertically against the side of the bowl. Arrange the green onions and peas around the outer edges of the bowl. Spread the dressing over the top. Arrange the bacon and the cheese over the dressing. Cover the bowl with plastic wrap and refrigerate the salad until serving time, up to 1 day.
3. To serve: Present the salad to the diners. Transfer the salad to a large, clean dish pan or roasting pan. Gently toss the salad so all the ingredients are well coated with the dressing.