LAYER SALAD
In a large bowl, layer the following items
½ head lettuce, cut or torn into small pieces
Celery (I leave out because I don’t like it)
Diced onion
Chopped red bell pepper
Bag Frozen Peas
½ head lettuce, cut or torn into small pieces
Sprinkle with white pepper, tarragon leaves, parsley, and chives. (or sprinkle with Fines Herbes from Penzeys and the white pepper)
Spread Buttermilk ranch dressing over the whole thing. (I
make my own, using spices from Penzey’s spices and buttermilk and mayo)
Cover and place in the fridge over night.
Just before serving add cooked & crumbled bacon and some
cheese. (You can use any kind of cheese, I used the Mexican blend this
time because it’s what I had on hand. The other time I made it I used
mozzarella)
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