LAYERED SALAD

This colorful salad is a perfect “make ’n’ take” for a picnic or potluck, and it’s one of the recipes I turn to when I get together with my sister, sister-in-law, and cousins. Once it’s all layered up, the salad can hang out in the fridge while I hang out with my girls!

Makes 8 servings

2 HEADS ROMAINE LETTUCE, SHREDDED

4 CUPS CHOPPED TOMATOES

2 CUPS FINELY CHOPPED RED ONION

ONE 16-OUNCE BAG FROZEN PEAS, THAWED

1 CUP MAYONNAISE

1 TABLESPOON SUGAR

2 TEASPOONS SALT

2 TABLESPOONS CHOPPED FRESH DILL

1½ CUPS SHREDDED CHEDDAR CHEESE

6 SLICES BACON, COOKED AND CRUMBLED

Layer the lettuce, tomatoes, red onions, and peas in a large glass bowl. Mix the mayonnaise, sugar, salt, and dill in a small bowl. Spread the mayonnaise mixture evenly on top of the peas. Finish with layers of Cheddar and bacon. Cover with plastic wrap and refrigerate for at least 1 hour. Toss before serving.

SOUTHERN SIMPLE: To punch up this salad for a speedy weeknight meal, add a layer of leftover diced cooked chicken or ham. Cooked salad-size shrimp makes a nice addition, too.

SOUTHERN SKINNY: Use fat-free mayonnaise and substitute turkey bacon and reduced-fat shredded cheese to trim a few calories off this salad.