Page 100 - Harrington Family Recipes

Layered Salad

Recipe By :Lone Star Legacy Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
head salad greens
1 green pepper -- chopped
2 stalks celery -- chopped
6 green onions -- chopped
8 oz mushroom -- chopped
1 can waterchestnuts -- chopped
1 can olives -- chopped
1 pkg frozen peas -- 10 oz.
1 c low-fat mayonnaise
8 oz nonfat sour cream
2 tbsp sugar
2 c cheddar cheese -- grated
Parmesan cheese -- grated
10 bacon slices -- cooked and crumbled

The first layer should be your favorite salad greens or a mixture of
several, such as spinach, romaine, bibb, or red leaf lettuce. Tear into
bite size pieces. Greens should equal about 1-1j/2 heads. Place in a
large straight sided, clear bowl. For the next layer, mix green pepper,
celery, green onions, mushrooms, water chestnuts and olives. Spread over
top of greens. The third layer should be the frozen peas. For the fourth
layer, combine mayonnaise, sour cream and sugar. Spread dressing evenly
on top, making sure edges are sealed. Next sprinkle cheese. Cover
generously with Parmesan and top with crumbled bacon. Do not mix. Cover
tightly with plastic wrap. Refrigerate overnight.

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Per Serving (excluding unknown items): 196 Calories; 14g Fat (65.1%
calories from fat); 9g Protein; 9g Carbohydrate; 1g Dietary Fiber; 33mg
Cholesterol; 326mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Makes a great buffet dish since you make it the day
before.

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