Recipe - 24 Hour Layered Garden Salad

6 cup Lettuce; bitesize pieces
8 lg Green Onions; cut or sliced up thin
4 lg Carrots; shredded
2 md Broccoli Spears; chopped
1 md Cauliflower Head; chopped
4 Pc Celery Ribs; chopped
3 md Cucumbers; peeled and cut or sliced up
1 small Cont Mushrooms; cut or sliced up
2 md Tomatoes; minced
10 ounce Frozen Peas; thawed
4 lg Eggs; HardBoiled, chopped
1 pound Bacon; Crisp And Crumbled,
or
2 cn Real Bacon Pieces; more or
less
Salad Dressing
4 cup Shredded Cheddar Cheese;
mild or sharp

Layer or toss the first nine ingredients in a large bowl or large plastic
container with lid. (Any combination and/or quantity of salad ingredients
can be used to suit your tastes or preferences.) On top of this salad
mixture, layer the next three ingredients in the order listed. (These
ingredients should not be altered.) Spread dressing (see ingredients and
directions below) evenly on salad to sides of bowl or container. Spread
shredded cheddar cheese on top of salad dressing. Cover salad with plastic
wrap or lid and let set overnight in refrigerator to develop flavors fully.

Salad Dressing:

3 to 4 c. mayo or salad dressing, as preferred 6 T. sugar salt and pepper,
to taste

Mix well. Let mixture sit in refrigerator until salad is ready for it. Stir
again before spreading on salad. (If you use salad dressing instead of
mayo, you might want to decrease the qty of sugar used by a couple of
tablespoons or omit entirely to suit your particular tastes.)

Notes: This is THE one dish that I am required to bring when my family
gathers for Holidays. I'm not allowed in without it. g

Karen Coe ayla@duocounty.com

Recipe by: : Karen Coe my version of a popular salad

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Karen Coe"
ayla@duocounty.com on Sep 20, 1997