Make-ahead Layered Salad

by Sarah Landes

Make 24 to 30 hrs ahead of time.

Lettuce
1/2 stalk celery, sliced
6 oz. pkg. radish sliced
1 red and 1 green pepper diced
1/2 red onion sliced
1/2 c. finely sliced red cabbage (optional)
1-3 sliced tomatoes
1 cucumber, sliced
chick peas (optional)

Grate 1 lb. pkg. carrots, 1 /2 lb. grated cheddar cheese, and 1 /2 lb. diced cooked bacon. Place lettuce in bottom of deep salad bowl. Layer prepared vegetables in layers in bowl. Spread grated carrots over vegetables, then mix 2 c. mayonnaise with 3 Tb. sugar; spread over carrots. Sprinkle cheese over top then cooked bacon. Cool & refrigerate. When ready to serve dip from bottom and lift up to serving plate. Can decorate top with tomatoes and parsley.