Cheddar Layered Salad with Bacon Vinaigrette
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- Yield
- 4 to 6
Ingredients
- For the Dressing:
- ½ # Bacon, rough chopped into ½” pieces
- 1 T Dijon Mustard
- ¼ C Red Wine Vinegar
- ½ C Sour Cream
- 2 t Sugar
- 1 t Kosher Salt
- ½ t Black Pepper
- For the Salad:
- ½ Head Iceberg Lettuce, chopped
- 1 C Tomatoes, chopped
- 1 C Frozen Peas, thawed
- 1 C Celery, sliced thin
- ½ C Green Onions, thinly sliced
- 8 oz Adams Reserve Cheddar, shredded or crumbled
Instructions
- In a sauté pan over medium heat, render the bacon until crisp. Drain and reserve the fat. In a mixing bowl, mix together all the dressing ingredients except for the bacon and bacon fat. Add in ¼ cup of the bacon fat and whisk to combine. Reserve the bacon for the salad.
- In a deep glass dish or bowl, layer the salad starting with iceberg in the bottom, followed by, tomatoes, peas, celery, green onions, bacon and finally the cheddar on the top. Then evenly pour the dressing over the entire salad. Refrigerate for about an hour or so and serve well chilled.
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