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Layered "Masked" Salad

Mormon.Cook's picture
Ingredients
  Iceberg lettuce head 1 Large, chilled
  Water chestnuts 8 Ounce, drained and sliced
  Thin sliced celery 1 Cup (16 tbs)
  Thin sliced zucchini 1 Cup (16 tbs)
  Shredded carrot 1 Cup (16 tbs), shredded coarsely
  Frozen peas 10 Ounce
  Mayonnaise/Salad dressing 2 Cup (32 tbs)
  Sugar 1 Tablespoon
  Parmesan cheese 1 Cup (16 tbs)
  Bacon 1⁄2 Pound, cooked crisp and crumbled
Directions

Tear lettuce into bite-size pieces. Layer ingredients, in the order listed down through peas. Zucchini and carrots are optional, but stretch the salad nicely and add color interest. The peas should be soaked in cold water to thaw, or may be cooked a minute or two, then cooled in cold water to keep the color bright. Spread vegetables with mayonnaise, and seal well to edges of pan. Sprinkle with sugar, then Parmesan cheese, then bacon bits. Cover with foil or plastic wrap and refrigerate overnight. To serve, cut into portions with a knife. Use a broad- blade spatula to lift the entire portion onto plate; don't disturb the "frosting." This way, each guest can toss his or her own. Or salad may be layered in salad bowl; just before serving, toss to mix well with dressing. Garnish with hard-cooked eggs, tomato wedges, or parsley, if desired.

Recipe Summary

Cuisine: 
American
Servings: 
20

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