4 cups torn mixed greens
1 cup sliced fresh mushrooms or frozen peas, thawed
2 small tomatoes, cut into thin wedges
1 cup shredded carrot (2 medium)
1/2 cup thickly sliced celery (1 stalk)
1/2 cup sliced radishes
2 hard cooked eggs, sliced
6 slices bacon, crisp cooked, drained, and crumbled
1/2 cup sliced green onion (4 medium)
Buttermilk-Herb Dressing (see below)
3/4 cup shredded chedder, American, or Muenster cheese (optional)
Place greens in the bottom of a 3-quart salad bowl.
Layer in the following order:
1. Mushrooms or peas
2. Tomato wedges
3. Carrot
4. Celery
5. Radishes
6. Egg slices
7. Bacon
8. Green onions
Spread Buttermilk Herb Dressing evenly over the top of the salad, sealing to the edge of the bowl.
Sprinkle with cheese, if desired.
Cover tightly with plastic wrap.
Chill for 4 to 24 hours
To serve, toss lightly to mix.
Buttermilk – Herb Dressing
½ cup mayonnaise or salad dressing
½ cup dairy sour cream
2 tablespoons buttermilk
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped parsley
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
In a small mixing bowl stir together mayonnaise or salad dressing, sour cream, buttermilk, basil, parsley, pepper, garlic powder, and onion powder.
Cover and store in the refrigerator for up to 1 week.
Dressing makes about 1 cup (sixteen 1-tablespoon servings)
Salad makes 6-8 Servings
Better Homes and Gardens SALADS 1994
