This is a very versatile salad. Other colorful veggies and additions may be substituted, such as red/green peppers, cauliflower, broccoli, grape tomatoes, or even sliced boiled eggs. You may also experiment with the dressing according to your tastes. Some like to omit the sour cream and add a little more mayo and sugar. Others prefer salad dressing to mayonnaise and omit the sugar. Another option is to use a low-fat bottled Ranch dressing for health purposes, though it will give the salad a different flavor. You may also layer the veggies in any order but it is preferred that they are under the dressing to seal it so that the salad remains fresh. There are many different versions out there so make it suitable for your family.
Mixture of iceburg lettuce and fresh spinach, chopped
1/2 c. green onion, chopped
1 c. shredded carrots
1 (10 ounce) package frozen green peas, thawed
1 cup *mayonnaise
1/2 c. *sour cream
2 tablespoons *white sugar
1/2 cup grated *Parmesan cheese
Milk to thin dressing
1 1/2 c. shedded cheddar cheese
In a large bowl (or 9×13 inch glass dish), layer the salad, onions, carrots and peas. In a small mixing bowl, combine the mayo, sour cream, sugar and Parmesan cheese. Add a little milk so that it is of a thick dressing consistency. Top the salad with the dressing, then sprinkle on the shredded cheese. Top with bacos and chill until ready to serve. May make salad a day in advance.
*Note: Many versions out there do 2 c. mayonnaise with 2-3 Tbsp. sugar and no Parmesan cheese. Choose the version you prefer.