Traditional Layered Vegetable Salad

A delightful and visually appealing salad featuring layers of fresh vegetables, savory bacon, and creamy dressing, perfect for gatherings and potlucks. This classic dish is a crowd-pleaser with its vibrant colors and rich flavors.

Prep time: 20 minutes
Cook time:
Serves: 8

Ingredients

1 head iceberg lettuce, chopped

1 cup cherry tomatoes, halved

1 cup cucumber, sliced

1 cup red onion, thinly sliced

1 cup frozen peas, thawed

1 cup cheddar cheese, shredded

1/2 cup cooked bacon, crumbled

1 cup mayonnaise

2 tablespoons white sugar

1 tablespoon apple cider vinegar

Salt and pepper to taste

Instructions

1. In a large glass bowl, layer the chopped iceberg lettuce evenly at the bottom.

2. Add a layer of cherry tomatoes on top of the lettuce.

3. Next, add a layer of sliced cucumber, followed by the red onion slices.

4. Spread the thawed peas evenly over the onion layer.

5. Sprinkle the shredded cheddar cheese as the next layer.

6. Scatter the crumbled bacon on top of the cheese.

7. In a small bowl, mix together the mayonnaise, sugar, and apple cider vinegar to create the dressing.

8. Spread the dressing evenly over the top of the salad, sealing all the edges.

9. Cover the salad with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld.

Storage

Store the salad covered in the refrigerator for up to 3 days. Keep dressing separate if storing longer.

Reheating

Serve cold directly from the refrigerator; do not reheat.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.