This salad seems too simple to taste so good, but the combination of cold and crunchy vegetables with creamy dressing and bacon is delicious, and so refreshing in the summer! The bacon can be omitted or replaced with a meat-free substitute to make this dish suitable for vegetarians. The original recipe calls for peas, but I don’t care much for peas, so I replaced them with corn to provide a burst of sweetness without the flavor of peas. :)
INGREDIENTS
- 1 Head Romaine Lettuce, Chopped
- 1/2 Red Onion, Diced
- 1 Bell Pepper, Diced or Chopped
- 10oz Corn Kernels or Whole Peas
- 3-4 Stalks Celery, Chopped
- 1 Can Sliced Water Chestnuts, Drained
- Parmesan Cheese
- Bacon, Crumbled & Crispy
For the Dressing:
- 1 Cup Mayo
- 1 Cup Sour Cream
- Salt to Taste
- Optional: Dill Weed or Other Herbs
DIRECTIONS
- Place a layer of romaine lettuce in a large bowl.
- Add a layer of red onion, followed by a layer of bell pepper.
Optional: If your bowl is deep enough for multiple layers of romaine, add another layer here. - Add a layer of corn, then celery, then water chestnuts.
Optional: If your bowl is deep enough for multiple layers of romaine, add another layer here. - Mix dressing ingredients in a separate bowl, then spread evenly across the top layer of veggies.
- Sprinkle a layer of parmesan cheese on top of the dressing.
- Sprinkle a layer of crumbled bacon (or vegetarian substitute) on top of the cheese.
- Cover with plastic wrap or lid and refridgerate at least four hours, or until cold throughout.