Many of the creamier dressings call for mayonnaise or salad dressing. What’s the difference? Although very similar in flavor and appearance, salad dressing is usually a bit sweeter than mayonnaise.
1 box (9 ounces) frozen green peas
6 cups bite-size pieces mixed salad green
2 medium stalks celery, thinly sliced (1 cup)
1 cup thinly sliced radishes
8 medium green onions, sliced (1/2 cup)
12 slices bacon, crispy cooked and crumbled (3/4 cup)
1 ½ cups mayonnaise or salad dressing
½ cup grated Parmesan cheese or shredded Cheddar cheese (2 ounces)
1. Cook peas as directed on box; rinse with cold waer and drain.
2. Place salad greens in large glass bowl. Layer celery, radishes, onion,s bacon and peas on salad greens.
3. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
4. Cover and refrigerate at least 2 hours to blend flavors, but no longer than 12 hours. Toss before serving, if desired. Store Covered in refrigerator.– Betty Crocker
Photo courtesy: d.yimg
Ingredients:
