- 1 head lettuce
- ½ cup green bell peppers, chopped
- ½ cup green onions, chopped or sliced
- 1 lb. frozen peas, rinsed and drained
- ½ cup celery, chopped
- 1 8 oz can water chestnuts
- 1 lb. bacon, cooked and crumbled
- 2 cups mayonnaise, preferably homemade
- ¾ cup sour cream
- 1 pkg dry ranch salad dressing mix
- pinch salt
- dash worcestershire sauce
- dash hot pepper sauce
- dash black pepper
- parmesan cheese, grated
ingredients
directions
1. For Salad: Place 1/3 of shredded lettuce in a large glass bowl or trifle dish. (This will be your serving dish, so choose an attractive clear container.) Layer the other vegetables over lettuce, adding the second 1/3 of lettuce at midpoint, and the remaining 1/3 of lettuce last. Sprinkle the bacon over top. |
2. For Dressing: Mix the mayonnaise, sour cream, salad dressing mix, salt, and seasonings together. |
3. For Finished Dish: Spread the dressing mixture over the top of the salad, making sure to bring to edges to seal. Grate some Parmesan cheese over salad. Cover with plastic wrap and refrigerate overnight. Serve with tongs and the dressing will mix with the salad as it is served. |
Categories
Salads, Side Dish
