MINI LAYERED SALAD

Mini Layered Salad image

"I received this recipe from my dear aunt 20 years ago," writes Carmen Edwards from Midland, Texas. "It's my very favorite make-ahead salad and I'm happy to share it."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 cups torn iceberg lettuce
2 tablespoons chopped red onion
2 tablespoons chopped green pepper
2 tablespoons sliced celery
2 tablespoons shredded carrot
1/4 cup frozen peas, thawed
1/4 cup mayonnaise
1 teaspoon ranch salad dressing mix
1/4 cup shredded cheddar cheese
1 bacon strip, cooked and crumbled

Steps:

Line a 3-cup serving dish with lettuce. Layer with the onion, green pepper, celery, carrot and peas. In a small bowl, combine the mayonnaise and ranch dressing mix; spread over the top. Sprinkle with cheese and bacon. Cover and refrigerate until chilled.

Nutrition Facts : Calories 119 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 612mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

*** Explore more Mini Layered Salad Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

MINI LAYERED SALAD

"I received this recipe from my dear aunt 20 years ago," writes Carmen Edwards from Midland, Texas. "It's my very favorite make-ahead salad and I'm happy to share it."

*** Explore more Mini Layered Salad Recipes »

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love