And, once again, here's another favourite from the white recipe book. Looks like I was the contributor of this recipe originally but I have no idea where I got it from! What I do know, Auntie Alvina used to bring this salad to gatherings and I have always loved it!
12 slices bacon, fried and drained
1 large head of crisp lettuce, cleaned and torn* to small pieces
1 x 10 oz package of frozen peas
1/2 cup green bell pepper, chopped
1 1/2 cups small cauliflower florets
1/2 cup celery, chopped
1 cup mayonnaise
1 cup Ranch dressing
1/2 cup heavy cream
1/4 cup green onion, finely chopped
2 Tbsp dried dill
3 Tbsp white sugar
1/2 tsp salt
4 oz shredded cheddar cheese
in a 9 x 13 pan, layer the lettuce followed by the peas, green pepper, bacon, cauliflower, and celery.
In a small bowl, combine the dressing ingredients. Spread mixture over salad.
Sprinkle cheese on top. Cover and chill at least 8 to 12 hours before serving.
Notes:
Start with these two tasks:
1) Rinse lettuce and put into Tupperware bowl for several hours to allow it to get cold and crispy.
2) Fry the bacon (cut it up with kitchen scissors when putting it into the pan), drain, and cool.
* I cut the lettuce with a sharp knife. It turned out fine.
Add or swap toppings! Hard boiled eggs are delicious in this salad. Try adding red peppers, broccoli, or shredded carrots.
