Layer Salad is one of my husband's favorite salads. It is also a great salad to take along to any BBQ, picnic, or potluck since it's visual appeal alone is a stand out.
This salad is best made a few hours ahead before serving so the frozen peas can un-thaw. Preparation for this salad is a little bit involved since you are chopping, grating and cooking the individual layers, but the results if presented in a nice glass trifle bowl are stunning.
This salad usually has something for everyone with all the different components of sweet, salty, crunchy and creamy. It is important however, that all the ingredients are at their prime. So don't skimp on sub-par vegetables since they are the star in this dish. A good quality mayonnaise is also key since it is mainly what makes your dressing. It is also a salad that if taken somewhere, the bowl is empty when you return home.
Hopefully you like this as much as we do when you serve it at your next function.
1/2 head Iceberg Lettuce, shredded
1/2 medium red onion, diced
2 medium carrots, shredded
2 cups frozen baby peas
1 medium red pepper, diced
1/2 pound bacon, cooked and crumbled
6 ounces sharp cheddar cheese, shredded
1 1/2 cup mayonnaise (I like Best Food's)
1/4 cup sour cream
1 tablespoon sugar
1 tablespoon white vinegar
Salt and Pepper to taste
Layer the ingredients in the order listed into a trifle or other glass bowl reserving some of the bacon if desired to sprinkle on top.
Whisk the dressing ingredients in a separate bowl making sure to taste for seasoning. Spread dressing over entire bowl making sure to cover the entire surface. Cover with plastic wrap and refrigerate for a couple of hours. Before serving add reserved bacon bits.