Eight-Layer Salad

• 1 pkg. Betty Crocker scalloped potatoes
• 3 c. water
• 1 c. water
• 1/2 c. Thousand Island dressing
• 1/4 c. dairy sour cream
• 4 c. shredded lettuce
• 1 1/2 c. shredded carrots
• 1 c. thinly sliced celery
• 1 small onion, thinly sliced
• 1 pkg. (10 oz.) frozen peas, thawed and drained
• 1/2 c. shredded Cheddar cheese
• 4 slices bacon, crisply cooked

1. Heat potatoes and 3 cups of water to boiling in 2 1/2-quart saucepan; reduce heat.
2. Cover and simmer until tender, 15 to 20 minutes.
3. Drain.
4. Rinse under running cold water; drain.
5. Mix 1 cup of water and the sauce mix in saucepan; heat to boiling over medium heat, stirring.
6. Cool.
7. Stir in dressing and sour cream. Mix sauce mixture and potatoes.
8. Layer lettuce, carrots, celery, onion, peas, potato mixture, cheese and bacon in a 3 or 3 1/2-quart clear bowl.
9. Cover and refrigerate 8 hours.
10. Serve with additional Thousand Island dressing.
11. Makes 5 or 6 servings.

potatoes, water, water, sour cream, shredded lettuce, carrots, celery, onion, frozen peas, cheddar cheese, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1027471 (may not work)