Recipes:
## **Layered Vegetable Salad**
*Serves 6*
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### **Ingredients**
* 10 slices bacon
* 1 medium head iceberg lettuce, shredded
* 1 large red onion, thinly sliced
* ¾ cup finely chopped celery
* 1 (10-ounce) package frozen green peas, thawed
* 1 cup shredded Cheddar cheese, divided
* ½ cup mayonnaise, chilled
* ½ cup sour cream
* ½ envelope ranch salad dressing mix
* 1 teaspoon paprika
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### **Make Ahead**
This is a perfect dish to prepare a day ahead and let the flavors meld overnight in the refrigerator.
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### **Directions**
1. **Cook bacon.**
Fry bacon in a medium skillet over medium heat until browned and crisp, about 5 minutes; drain and crumble. Reserve 3 tablespoons; set aside.
2. **Layer vegetables.**
Reserve ½ cup lettuce. Layer remaining lettuce, red onion, celery and peas in a glass salad bowl. Sprinkle with bacon and ½ cup Cheddar.
3. **Prepare topping.**
Combine mayonnaise, sour cream and salad dressing mix in a bowl; mix well. Spread over top layer, covering completely.
4. **Chill and finish.**
Chill salad, covered, until serving time. Sprinkle with remaining bacon, reserved lettuce, ½ cup Cheddar and paprika just before serving.
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### **Variation**
For extra color, add one 8-ounce can of drained corn and several sliced green onions to the layers of this salad.
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### Make It Quicker
To quickly clean iceberg lettuce, firmly hit the core on the countertop, then twist the core and remove it. Run cold water into the cavity and invert the head to let it thoroughly drain before shredding.
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