Eight-Layer Salad

Name: Eight-Layer Salad
Ingredients: 1 pkg. Betty Crocker scalloped potatoes; 3 c. water; 1 c. water; 1/2 c. Thousand Island dressing; 1/4 c. dairy sour cream; 4 c. shredded lettuce; 1 1/2 c. shredded carrots; 1 c. thinly sliced celery; 1 small onion, thinly sliced; 1 pkg. (10 oz.) frozen peas, thawed and drained; 1/2 c. shredded Cheddar cheese; 4 slices bacon, crisply cooked

12 ingredients

11 steps

Ingredients

1 pkg. Betty Crocker scalloped potatoes
3 c. water
1 c. water
1/2 c. Thousand Island dressing
1/4 c. dairy sour cream
4 c. shredded lettuce
1 1/2 c. shredded carrots
1 c. thinly sliced celery
1 small onion, thinly sliced
1 pkg. (10 oz.) frozen peas, thawed and drained
1/2 c. shredded Cheddar cheese
4 slices bacon, crisply cooked

Directions

1

Heat potatoes and 3 cups of water to boiling in 2 1/2-quart saucepan; reduce heat.
2

Cover and simmer until tender, 15 to 20 minutes.
3

Drain.
4

Rinse under running cold water; drain.
5

Mix 1 cup of water and the sauce mix in saucepan; heat to boiling over medium heat, stirring.
6

Cool.
7

Stir in dressing and sour cream. Mix sauce mixture and potatoes.
8

Layer lettuce, carrots, celery, onion, peas, potato mixture, cheese and bacon in a 3 or 3 1/2-quart clear bowl.
9

Cover and refrigerate 8 hours.
10

Serve with additional Thousand Island dressing.
11

Makes 5 or 6 servings.