30-minute salad with seven layers
1 pound bacon 1 pound bacon 1 pound bacon 1 pound bacon 1 pound
1 iceberg lettuce head, washed, dried, and chopped
10 ounces shredded cheese 1 red onion, diced 1 (10 ounce) bag frozen green peas, thawed Cheddar is a type of cheese.
1 cup cauliflower, diced
a quarter-cup of mayonnaise
2 tablespoons sugar (white)
a third of a cup of grated Parmesan cheese
In a large skillet, fry the bacon until it is uniformly browned over medium-high heat. Set aside the crumbled ingredients.
In a big flat bowl, arrange chopped lettuce, onion, peas, shredded cheese, cauliflower, and bacon on top.
Whisk together the mayonnaise, sugar, and Parmesan cheese to make the dressing. Drizzle over salad and chill until ready to serve.
Notes: Freezing a layered salad (or any salad recipe for that matter) is not a smart idea. Vegetables that have been frozen are mushy.after you thaw it, the mayonnaise split and separate. The perfect time to make overnight layered salad is the night before or at most four hours. Any sooner and the dressing will make the salad a little soggy. Make sure to carefully arrange it, scoop the dressing over the rim, cover it with plastic wrap or in a jar with a tightly sealed lid, and keep it cold until ready to serve.