Layered Vegetable Salad
Author: Jon Ellis, Salt Lake City
Ingredients
Yield: 10 servings
Salad:
1 head lettuce
2 stalks celery, chopped
1 chopped onion
1 cup bacon bits or pieces of fried, crisp bacon
1/2 package frozen peas
4 hard-boiled eggs, chopped
Parmesan cheese to taste
Dressing:
1 cup mayonnaise
1 cup plain yogurt
1 package Dry Ranch Dressing mix
Directions
Layer salad ingredients in order given. Mix dressing ingredients well and spread carefully on top of layered salad mix. Refrigerate a few hours or overnight. Toss before serving.
Each serving contains 384 calories, 28g fat, 18g carb, 1364mg sodium, 119mg cholesterol.
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