Layered Vegetable Salad
Purchasing pre-shredded Cheddar cheese from the supermarket may be a convenience, but you will save money if you buy the cheese in block form and shred it yourself for this Layered Vegetable Salad.
10 slices of bacon
1 medium head iceberg lettuce, shredded
1 large red onion, thinly sliced
3/4 cup finely chopped celery
1 (10-ounce) package frozen green peas, thawed
1 cup shredded Cheddar cheese, divided
1/2 cup mayonnaise chilled
1/2 cup sour cream
1/2 envelope ranch salad dressing mix
1 tsp paprika
Fry bacon in a medium skillet over medium heat until browned and crisp, about 5 minutes; drain and crumble. Reserve 3 tablespoons; set aside.
Reserve 1/2 cup lettuce. Layer lettuce, red onion, celery and peas in a glass salad bowl. Sprinkle with bacon and 1/2 cup Cheddar.
Combine mayonnaise, sour cream and salad dressing mix in a bowl; mix well. Spread over top layer, covering completely.
Chill salad, covered, until serving time. Sprinkle with remaining bacon, reserved lettuce, 1/2 cup Cheddar and paprika just before serving.
Layered Vegetable Salad tip: To quickly clean iceberg lettuce, firmly hit the core on the countertop, then twist the core and remove it. Run cold water into the cavity and invert the head to let it thoroughly drain before shredding.