| 1 | bag (10 ounces) ready-to-eat mixed salad greens (6 cups) |
| 8 | medium radishes, thinly sliced |
| 5 | medium green onions, thinly sliced (5 tablespoons) |
| 2 | medium celery stalks, thinly sliced (1 cup) |
| 12 | slices bacon, crisply cooked and crumbled |
| 1 | package (10 ounces) frozen green peas, thawed |
| 1 1/2 | cups mayonnaise or salad dressing |
| 1/2 | cup shredded Cheddar cheese or grated Parmesan cheese (2 ounces) |
Serve with...
Herb Popovers
Total Time:
45 min
| 1. | Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens.
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| 2. | Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese. |
| 3. | Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Just before serving, toss if desired. Store covered in refrigerator. |
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| Keep salads cold at picnics or other outdoor events by placing the serving container in a bowl filled with ice. |
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| Show off this pretty salad in a clear glass or plastic bowl. |
|
| Use reduced-fat mayonnaise and turkey bacon for a leaner look to this salad.
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Nutrition Information:
500 ( 475 ); 53 g ( 11 g); 55 mg; 640 mg; 11 g ( 4 g); 10 g 38 %; 28 %; 10 %; 10 % 2 ; 1 ; 8