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Categories:
shredded iceberg lettuce parsley green broccoli celery carrots frozen peas mayonnaise sour cream mustard Italian seasoning garlic salt pepper Cheddar cheese green onion bacon
Viewed: 16 - Published at: 5 years agoIngredients
- 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
Method
- 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.
