It’s a do-ahead, take-along, crunchy-munchy crowd pleaser. Enjoy!
bag (10 ounces) ready-to-eat mixed salad greens (6 cups)
medium radishes, thinly sliced
medium green onions, thinly sliced (5 tablespoons)
medium celery stalks, thinly sliced (1 cup)
slices bacon, crisply cooked and crumbled
package (10 ounces) frozen green peas, thawed
cups mayonnaise or salad dressing
cup shredded Cheddar cheese or grated Parmesan cheese (2 ounces)
Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens.
Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
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.
Keep salads cold at picnics or other outdoor events by placing the serving container in a bowl filled with ice.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 475 ),
% Daily Value
- Total Fat
- 53 g
- 53 %
- (Saturated Fat
- 11 g,
- 11 %
- 55 mg
- 55 %;
- 640 mg
- 640 %;
- Total Carbohydrate
- 11 g
- 11 %
- (Dietary Fiber
- 4 g
- 4 %
- 10 g
- 10 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Vegetable; 1 High-Fat Meat; 8 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.