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Toss It Later Salad Recipe

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This recipe for Toss It Later Salad, by , is from Caroline's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Ruth Harris
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
Garlic clove, minced
1/2 tsp salt
1/2 tsp dry mustard
1 tbsp lemon juice
1/4 c. salad oil
3 tbsp parmesan cheese, grated

Salad:
1 head of washed, chopped iceberg lettuce
1 box partially thawed green peas
1/4 c. diced red onion
1 whole green pepper, diced
1 c. diced celery
1/2 lb. crisp cooked bacon, crumbled
1/2 to 1 head cauliflower, broken into small pieces
salad herb seasoning
Directions:
Directions:
Whisk salad dressing ingredients in the bottom of a glass salad serving bowl.

Layer salad ingredients on top of the salad dressing and cover bowl with plastic wrap and refrigerate for up to 2 days. When ready to serve, toss very well. This can be done by turning the bowl upside down as long as the wrap is tightly in place.

 

 

 

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