Home Cooking Recipes
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Vegetable Salad Stack Up
Chef:  Merrill Powers - Spearville, KS          Category:  Side Dishes

Ingredients:
1 (small) head lettuce
1 (large) green pepper
1 zucchini
2 tomatoes
2 stalks celery
1 (12 oz.) can whole kernel corn with sweet peppers, drained
1 cup salad dressing
1 cup spicy-sweet French salad dressing
2 cups cheese, shredded
2 slices bacon, cooked, crumbled










Directions: Shred lettuce to equal 1 quart; chop green pepper to equal 1 cup; quarter and slice zucchini to equal 1 cup; chop tomatoes to equal 2 cups; slice celery to equal 1 cup. Layer lettuce, peppers, corn, zucchini, tomatoes and celery in 2 1/2 quart serving bowl. Combine salad dressing and dressing. Spread over celery, sealing edges of bowl; cover with plastic wrap. Chill several hours or overnight. Sprinkle with cheese and bacon just before serving. Makes 6 to 8 servings.

Notes: I use what I have in my garden or can find at the store during the winter.

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