Glute Free Layered Salad
1/2 of a Large Head of Lettuce (washed and chopped)
1 Large Bell Pepper (washed deseeded and chopped)
1 Small Purple Onion (peeled and finely chopped) In the summer, I like to use Green Garden Onions
1 – 12oz. bag of Frozen Green Peas ( I do like to rinse and drain in cool water just before adding to salad)
Optional 1 peeled and chopped Avocado
1 1/2 Cups Freshly grated Cheddar Cheese ( make sure it is additive free)
5-6 slices of cooked and drained Gluten Free Bacon (chopped, or finely crumbled)
Dressing: 1 1/2 Cups Gluten Free Mayonnaise ( I use Hellmann’s Original)
1 1/2 Tablespoons of Sugar (if you prefer to use Stevia, just use the same amount)
In medium bowl whisk together sugar and mayo. Set aside until ready to use. Or make ahead and refrigerate.
In 9×13 pan layer, chopped salad, bell pepper, onions, frozen peas, and avocado.
Top with dressing, spreading over the top of the vegetables until all covered. Then top with grated cheese, then crumbled bacon. Cover and refrigerate until ready to serve.
Do ahead tips: Fry bacon several days ahead drain and crumble. Store in the fridge in sealed container.
Chop all the other veggies except lettuce and avocado, and store in fridge. (Keep peas frozen until ready to use)
Mix dressing several days ahead and store in fridge.