Name: Layered Vegetable-Herb Salad
Ingredients: 4 cups shredded iceberg lettuce; 1/3 cup chopped parsley; 1 green or red pepper, coarsely chopped; 2 cups coarsely chopped broccoli; 3 ribs celery, thinly sliced, layer on paper towel to drain.; 2 large carrots, shredded; 1 (10 oz.) pkg. frozen peas, thawed; 1 1/2 cup mayonnaise, may use low fat; 1 1/2 cup sour cream, may use low fat; 2 tbsp. Dijon mustard; 1 tbsp. Italian seasoning; 2 tsp. garlic salt; 1/2 tsp. pepper; 3 cup shredded cheddar cheese; 1/2 cup sliced green onion; 1/2 cup bacon, cooked crisp and crumbled

Layered Vegetable-Herb Salad

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Layered Vegetable-Herb Salad is an impressive dinner. Made with 4 cups shredded iceberg lettuce, 1/3 cup chopped parsley, 1 green or red pepper, coarsely chopped, 2 cups coarsely chopped broccoli and 3 ribs celery, thinly sliced, layer on paper towel to drain., this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Be sure all vegetables are dry to prevent salad from getting watery.

In 9 x 13 inch baking dish, place lettuce in an even layer.

Distribute items next 6 ingredients in even layers over lettuce Mix together mayonnaise, sour cream, mustard, Italian seasoning, garlic salt and pepper.

Spread a layer of dressing over top of salad; serve remaining dressing on side.

Cover salad with plastic wrap.

Place another 9 x 13 pan on top of salad and weight with heavy cans or use clean bricks wrapped in plastic wrap to press down salad.

Refrigerate overnight.

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