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Layered Salad

This is an great salad to take to a picnic, potluck, or department Food Day! Healthy and low-carb, it's also tasty. The number of layers is up to you, as you can easily vary the vegetables that you choose to use. The quantities are also up to you, depending on how many people you're serving and your tastes.

Lettuce (your choice; I like red-leaf or Romaine)
Frozen peas
Sweet red bell pepper, cut into strips
Green bell pepper, cut into strips
Celery, chopped
Green onions (scallions), sliced; or red onion cut in rings
Cauliflower, cut into small bite-size pieces
Broccoli, cut into small bite-size pieces
Mayonnaise (use real mayo, and if you're eating low-carb, make sure
     it's not the fat-free variety!)
Sugar (optional, but a small amount is nice)
Bacon - cooked & crumbled (I slice my half-frozen bacon into one-inch
     pieces and brown the pieces - saves a lot of work!)
Shredded cheese


Layer ingredients starting with lettuce, adding your veggies, then spread with mayonnaise. Sprinkle a very small amount of sugar (1-2 teaspoons) evenly over the mayonnaise (or, you can mix it with the mayo before spreading it over the veggies). Top with crumbled bacon and shredded cheese. Make 3-4 hours before serving time; don't make the day before.