I made this salad recently for a potluck lunch that I went to. It was great, something different from the regular salad but best thing about it is the fact that can be made ahead of time... No fuss, no mess to deal with, just serve and enjoy.
Sorry about the picture, it's not the best, but you get the idea of what is supposed to look like with all the layers... :-)
I didn't use mushrooms, as I didn't have any, but also, not everybody likes raw mushroom anyway... my hubby sure doesnt't care for it. You can replace mushrooms with slices of hard boiled eggs, if you want. I also left out the bacon bits.
6 cups torn romaine salad
1 cup, sliced mushrooms, (optional)
1-1/2 cups shredded carrots
1/2 English cucumber, sliced,
1/2 cup sliced green onion
1 cup frozen peas
1 cup Ranch salad dressing or mayonnaise
(2 tbsp. milk, if you are using mayonnaise)
1 tbsp. dill weed
3/4 cup shredded cheddar cheese (about 3 oz. or 100 gr.)
2-3 tbsp. bacon bits, for garnish ( optional)
Place thorn salad greens in the bottom of a medium size bowl, ( a clear, see-thru bowl works best ).
Next, lay the sliced mushrooms, if you are using, then place shredded carrots on top of mushrooms and top with the sliced cucumbers ( try to keep the layers as even as possible), then spread on top green onions and frozen peas, (as the salad chills in the refrigerator, the peas will thaw out).
For dressing in a small bowl combine salad dressing (or mayonnaise plus milk) and dill weed.
Spread dressing evenly over top of salad. Sprinkle with cheese. Chill up to 24 hours.
Makes: 8 servings
Leia’s Culinary Treasures