- 1 cup mayo
- ¼ cup milk
- 2 tsp. dill weed
- ½ tsp. seasoning blend by Morton (I use Lowry’s because that’s what’s in my pantry!)
- 1 bunch of romaine or your favorite type lettuce
- 2 medium carrots grated
- 1 cup red chopped onion (cut this back if onions aren’t your friend)
- 1 medium cucumber, sliced
- 1 pkg. (10oz.) frozen peas, thawed
- 1 ½ cups shredded Cheddar cheese
- 8 bacon strips, cooked and crumbled
- For the dressing. In a small bowl, whisk the mayo, milk, dill and seasoning blend. Making this the day before will blend the flavors.
- In a 4-qt. clear glass serving bowl, layer the lettuce, carrots, onion and cucumber (do not toss).
- Pour dressing over the top; sprinkle with the peas, cheese and bacon. Cover and refrigerate until serving.
It’s as simple as that! It’s fresh, crisp salad mix that pairs well with just about anything and the cucumber twist on the traditional layered pea salad is so refreshing.
When I make this salad, I like to do the prep work the day before. Make the dressing, cook and crumble the bacon and have the lettuce washed and ready to go. This prepping allows a quick assembling of a great side in just minutes, less time in the kitchen and more time for friends, family and fun!
If I really want to cut corners I buy my favorite lettuce blend usually containing spinach and a bag of shredded carrots, then I’ll use the remainder to garnish a couple of side salads with a meal the following week.
This is a great summer salad option and pretty in a trifle bowl! If you don’t have one of these bowls get one! It’s a great addition to your kitchen – and they aren’t expensive. I use mine every time I want something different and pretty for all kinds of salads and desserts.