Another Southern Layered Salad

Layered salads are big favorites in the south, although the first time I saw one was at a friend's house in New Jersey.  The really nice thing is that these are total do-aheads which makes them perfect when entertaining a crowd.

• 1 bag chopped romaine hearts
• 1/2 cup diced red bell pepper
• 1/2 cup chopped cauliflower
• 1 cup frozen green peas, thawed, uncooked
• 6 hearts of palm, drained, sliced
• 1 can chick peas, rinsed, drained
• 3 apples, diced, tossed in 1/4 cup lemon juice
• 1 cup grated Cheddar
• 3/4 cup dried apricots, chopped
• 3/4 cup chopped pecans
• 3/4 cup chopped green onions, green part only
• 10 to 12 slices precooked bacon, cooked in oven until crisp, chopped

Dressing:

• 1 ¼  cups mayonnaise
• 2 tablespoons sugar
• 2/3 cup grated Parmesan

Directions

In a large rectangular dish, layer salad ingredients in the order listed, stopping after the apples. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely. Sprinkle cheese, apricots, nuts, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.

Lately when I make a layered salad, I put everything in before the dressing, except for maybe the cheese, which I sprinkle on top of the dressing.  I personally like it better that way, but your mileage may vary.

You can get pretty creative with the ingredients for a layered salad.  Just remember to avoid "leaky" vegetables like sliced tomatoes.