Layered Potato Salad


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
  •   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)
Directions:
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.