Layered Lettuce Salad

• 3 to 4 c. salad greens (iceberg, curly endive)
• 1 c. thinly sliced red onion rings
• 1/2 c. celery, cut diagonally into 1/2-inch pieces
• 1/2 c. coarsely chopped green pepper
• 1 1/2 c. cauliflower pieces
• 1 (10 oz.) pkg. frozen peas, thawed
• 1/2 lb. sliced bacon, fried, crumbled
• 2 tsp. dried fines herbes
• 1 c. mayonnaise or salad dressing
• 2/3 c. grated Parmesan cheese
• ground pepper

1. Place half of the salad greens in bottom of large glass bowl. Arrange onion rings around edge of bowl.
2. Combine celery and green pepper in small bowl.
3. Layer cauliflower, peas and the celery mixture in that order over greens in bowl.
4. Sprinkle with bacon; cover with remaining greens.
5. Sprinkle with fines herbes and pepper.
6. Spread mayonnaise on top; sprinkle with cheese. Refrigerate covered 8 hours or overnight.
7. Makes 8 servings.

salad greens, red onion, celery, green pepper, cauliflower, frozen peas, bacon, fines herbes, mayonnaise, parmesan cheese, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=336025 (may not work)