 | | Directions |
- Place chopped lettuce in a 9 x 13-inch pan.
- Layer the vegetables on top of the lettuce.
- Pour ranch dressing on top of vegetables and spread out as evenly as possible.
- Cover with cheese and then bacon; top with croutons.
- Do not toss, leave in layers to serve. Refrigerate to chill before serving.
Note: You may not need the whole bunch of radishes for the salad. Cut thin slices of radishes and then place on the salad to create a single layer. |
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Prep Time: 45 minutes
Container: 9 x 13 pan
|  | | Ingredients | | - | | 1 head lettuce, chopped |
| - | | 1 cup frozen peas |
| - | | 1 bunch radishes, thinly sliced |
| - | | 2 cucumbers (2 small or 1 large), sliced |
| - | | 1 green pepper, chopped |
| - | | 1 bottle ranch dressing |
| - | | 2 cups Cheddar cheese |
| - | | 1/2 pound bacon fried crisp, chopped |
| - | | Croutons |
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