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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 19 2010

Layered Salad

1 cup mayonnaise
1/4 cup milk
2 teaspoons dill weed
1/2 teaspoon seasoning blend
1 bunch romaine, torn
2 medium carrots, grated
1 cup chopped red onion
1 medium cucumber, sliced
1 package (10 ounces) frozen peas, thawed
1-1/2 cups (6 ounces) shredded cheddar cheese
8 bacon strips, cooked and crumbled

For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend.

In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.

Serves 20