Meridian Cook Book Holiday Edition

Ingredients :

• 2 romaine hearts , chopped

• 1 cauliflower head , chopped

• 1 red bell pepper , diced

• 1 yellow bell pepper , diced

• 1 green bell pepper , diced

• 32 ounces frozen English peas

Yield : 8 Servings

• 25 fluid ounces mayonnaise

• 16 fluid ounces whole milk

• 1 pound triple cheddar shredded cheese

• 24 ounces bacon , cooked

• 1 box Good Seasons Italian Dressing mix ( 4 packages total )

Directions :

1 .	Whisk milk and mayonnaise together until the texture is smooth . Incorporate the
dressing mix thoroughly . Cover and chill the mixture for later use .
2 .	For the first layer , chop 1-inch pieces of romaine hearts and distribute evenly in
casserole dish .
3 .	Chop 1 ⁄ 2 inch pieces of cauliflower florets . This is your second layer .
4 .	Evenly distribute the thawed English peas for the third layer .
5 .	Dice 1 ⁄ 4 inch pieces of all bell peppers and distribute over the salad for fourth layer .
6 .	Cook chopped bacon , drain the fat and set aside to cool .
7 .	Evenly pour dressing mixture over the top of the salad for the fifth layer .
8 .	Cover the surface with shredded cheese .
9 .	Sprinkle the bacon over the top of the salad for the final layer .
10 . Cover and chill the salad until you are ready to serve .

Ingredients for this recipe can be found on Winn-Dixie aisles : 6 , 7 , Dairy , Meat and Produce

Meridian Cook Book Holiday Edition | Page 14