Ingredients:
- 1
large or 2 small heads of Romaine lettuce
- 2 bunches
green onions, washed and sliced in rings about 1/8 inch
- 1
cup
celery, chopped
- 1 can
sliced black olives, drained
- 4 (8 oz.)
boneless chicken breasts, cooked, diced, lightly seasoned with garlic salt
- 1
lb
bacon, slice strips in 1/2 inch pieces, fry until done. Drain on paper towel.
- 1
lb
bag frozen peas (keep frozen)
- 6 medium
Yukon Gold or red potatoes, boiled and sliced
- 1
lb
Jack cheese, grated
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Dressing:
- 1
cup
Kozlowski Farms Basil & Garlic Vinaigrette Dressing
- 2 cups
mayonnaise-creamed with a spoon
- 3
vine-ripened tomatoes, diced
- 3/4
teaspoon
lemon pepper
- 1
teaspoon
sugar or Splenda (optional)
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Directions:
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Combine all dressing ingredients and set aside.
Layer in a large salad bowl:
1. Lettuce
2. Green onion
3. Celery
4. Black olives
5. Chicken
6. Bacon
7. Peas, frozen
8. Potatoes
9. Pour Kozlowski Farms Basil & Garlic Vinaigrette Dressing over salad.
10. Top with Jack cheese
Cover salad with plastic wrap. Refrigerate 6 to 8 hours or overnight.
Toss just before serving.
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