Paula Dean Layered Salad
Created by natsgarden123 on December 24, 2013
- Servings: 10
- Prep Time: 15m
- Cook Time: 8h
- Recipe #11599
Ingredients
- 6 cups romaine lettuce, chopped
- 4 cups tomatoes, chopped (seeded)
- 4 cups cucumbers, chopped (seeded)
- 1 package (16-ounce) frozen baby peas, thawed
- 1/2 cup green onion, sliced
- 2 cups radishes, sliced
- 2 cups sour cream
- 1 cup mayonnaise
- 1/4 cup fresh lemon juice
- 2 teaspoons salt
- 1 1/2 cups sharp Cheddar cheese, shredded
- 6 bacon slices, cooked crisp and crumbled (optional)
How to Make
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Step 1: In a large trifle dish, layer lettuce, tomatoes, and cucumber.
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Step 2: In a medium bowl, combine peas and green onion, and layer on top of cucumber. Layer radishes over pea mixture.
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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.
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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.
Nutritional Facts
- 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