Layered Vegetable-Herb Salad

• 4 cups shredded iceberg lettuce
• 1/3 cup chopped parsley
• 1 green or red pepper, coarsely chopped
• 2 cups coarsely chopped broccoli
• 3 ribs celery, thinly sliced, layer on paper towel to drain.
• 2 large carrots, shredded
• 1 (10 oz.) pkg. frozen peas, thawed
• 1 1/2 cup mayonnaise, may use low fat
• 1 1/2 cup sour cream, may use low fat
• 2 Tbsp. Dijon mustard
• 1 Tbsp. Italian seasoning
• 2 tsp. garlic salt
• 1/2 tsp. pepper
• 3 cup shredded cheddar cheese
• 1/2 cup sliced green onion
• 1/2 cup bacon, cooked crisp and crumbled

1. Be sure all vegetables are dry to prevent salad from getting watery.
2. In 9 x 13 inch baking dish, place lettuce in an even layer.
3. Distribute items next 6 ingredients in even layers over lettuce Mix together mayonnaise, sour cream, mustard, Italian seasoning, garlic salt and pepper.
4. Spread a layer of dressing over top of salad; serve remaining dressing on side.
5. Cover salad with plastic wrap.
6. Place another 9 x 13 pan on top of salad and weight with heavy cans or use clean bricks wrapped in plastic wrap to press down salad.
7. Refrigerate overnight.

shredded iceberg lettuce, parsley, green, broccoli, celery, carrots, frozen peas, mayonnaise, sour cream, mustard, italian seasoning, garlic salt, pepper, cheddar cheese, green onion, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51965 (may not work)