What You Need:

1 C of mayonnaise
1/4 C of milk
2 t dill weed
1/2 t seasoning blend
1 bunch of romaine lettuce, torn
2 carrots, grated
1 C red onion, chopped
1 cucumber, sliced thin
1 (10 oz.) pkg. frozen sweet peas, thawed
1 (8 oz.) pkg. cheddar cheese, shredded
8 strips of bacon cook and crumbled

How to Make It:

In a bowl whisk together the mayonnaise, milk, dill weed and seasoning blend.
Place the covered bowl in the refrigerator until ready to serve the salad.
Spread the torn lettuce into the bottom of clear bowl.
Scatter the carrots over the lettuce.
Scatter the onions over the carrots then lay the cucumbers over the onions.
Pour the chilled dressing over the vegetables resisting the urge to stir.
Scatter the peas over the cucumbers.
Spread the cheese over the peas and sprinkle the bacon over the top.

Makes 16 servings

This salad layered salad will look perfect on your Christmas buffet and it’s so simple to prepare. The dressing can be made the day before to give the flavors time to blend together.