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