Every time I make this salad it is such a crowd pleasure. I like to make the dressing the day before so the flavors can enhance.
1 cup mayonnaise
1/4 cup milk
2 tsp. dill weed
1/2 tsp. seasoning blend
1 bunch romaine, torn
2 medium carrots, grated
1 cup chopped red onion
1 medium cucumbers, sliced
1 pkg. (10 oz) frozen peas, thawed)
1 1/2 cups (6 oz) shredded cheddar cheese
8 bacon strips, cooked and crumbled
1. For the dressing, in a small bowl, whisk the mayonnaise, milk dill and seasoning blend.
2. In a 4 qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until ready to serve.
NOTE: This recipe was tested with Nature's seasons Seasoning Blend by Morton., Look for it in the spice aisle.
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