8 cups leaf lettuce, torn into pieces
1 small red onion , sliced thinly
10 oz frozen peas
1 (3 oz) can sliced water chestnuts
1 cup cheese, shredded (any kind) (set aside 1/4 cup of cheese for top)
1 (14 oz) can quartered artichoke hearts, roughly chopped
1 (2.25 oz) can sliced black olives
1 lb bacon, fried and crumbled (set aside 1/4 bacon crumbles for top)
3/4 cup mayonnaise
3/4 cup sour cream
Prep and assemble ingredients.
In a 13 x 9 clear glass dish, (or a large clear glass flat bowl) layer ingredients in the order they are listed – lettuce, onion, peas, water chestnuts, cheese, artichoke hearts, black olives, and bacon.
Mix mayonnaise and sour cream together and spread over the top.
Sprinkle with remaining 1/4 cup cheese and 1/4 cup bacon crumbles.
Let salad sit overnight, covered with plastic.
Feel free to substitute your favorite vegetables in this recipe. See full post for ideas!
This dish can be made in a 13 x 9 glass dish, a clear flat bottom bowl, or a trifle dish. For the prettiest presentation use a flat bowl or trifle dish to better show the layers.
For practicality sake it is much easier to serve portions out of a 13 x 9 dish(and it’s still pretty). The dressing distributes itself better – you don’t even have to toss. Serve it as is.
Do not toss salad until ready to serve or the salad will start to become soggy.