Paula Dean Layered Salad
Recipe: #11599
December 24, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Lettuce, One-Pot Meal, Baby Shower, Brunch, Easter, July 4th, Labor Day, Mothers Day, Picnic, Potluck, more
"A pretty presentation and a tasty salad. This can be made the day before. Cook time is refrigerator time."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (327.1 g)
- Calories 272.7
- Total Fat - 11.8 g
- Saturated Fat - 3.9 g
- Cholesterol - 44.9 mg
- Sodium - 1294.6 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 5 g
- Sugars - 6.2 g
- Protein - 18.5 g
- Calcium - 278.6 mg
- Iron - 1.9 mg
- Vitamin C - 50 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large trifle dish, layer lettuce, tomatoes, and cucumber.
Step 2
In a medium bowl, combine peas and green onion, and layer on top of cucumber. Layer radishes over pea mixture.
Step 3
In a medium bowl, combine sour cream, mayonnaise, lemon juice, and salt, stirring until smooth. Spread evenly over radish layer, sealing edges. Top with cheese and bacon.
Step 4
Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 15 minutes before serving.
Tips
No special items needed.
1 Reviews
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