Sure:
Dressing:
1 cup Sour Cream
1 cup Miracle Whip
2 Tbs. prepared mustard
1 tsp. dill weed
Salad:
1/2 cup chopped green onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cupa frozen peas, thawed and drained
10 cups torn'head lettuce (1 to 1 1/2 heads)
2 cups shredded Cheddar Cheese
10 slices bacon, fried and finely crumbled
Combine all dressing ingredients in large bowl; blend well. Layer onion, celery, green pepper, peas and lettuce over dressing.Sprinkle with cheese and top with bacon.
Cover and refrigrate overnight.
Toss before serving. Serves 12. You can halve or double this recipe. Add other ingredients, if you choose, too. Kidney beans are a good addition, as is diced red bell pepper. Chopped mushrooms are liked, too, by many.
You are making me hungry, with all this talk of Church potlucks, and recipes to boot!
How funny. That's almost exactly like "Overnight Salad" except upside down! Interesting that the dressing is on the bottom.
In the overnight one, the point is to spread the mayonnaise completely over the salad ingredients, touching all sides of the bowl to seal it in. That way, the lettuce never browns and it can stay in the fridge a couple of days, if need be, until time to take it wherever, toss it and serve.
It's layered with lettuce on bottom, then cut-up pieces of broccoli and cauliflower; then green onions, then pieces of crumbled crisp bacon, then green peas; then 1 cup of shredded or grated Parmesan; then mayonnaise over all, sealed to the edges. Sounds simple; tastes wonderful after tossing.