I had one special request when we ventured into packing phase; please don’t pack the slow cooker. Preparing easy meals is my goal. We have had fast food suppers at times, throughout this adventure, but prefer something home cooked.
Tuesday morning I started a roast, with potatoes, onion, and baby bellas in the crock pot. A bottle of Bud Light was the base liquid. While the main dish of the meal simmered away, I put together a layered salad.
There must be many versions of layered salad. My recipe varies, depending on what I remember to pick up at the store.
For this salad, I layered cauliflower, iceberg lettuce, frozen peas, shredded cheddar, bacon bits, green onion. I mixed a bit of Splenda into about a cup of Duke’s Lite Mayo and swirled it in the center, covered and set it in the fridge to mellow until supper. After chilling several hours or overnight, mix mayo into salad and serve.
This salad is so good and easily lasts a day or two. In fact, I like it better the second day, when all the flavors are blended well.
When everything is packed and shipped off to storage, it can make setting the table a tad interesting. I found two stray Mikasa stems, perfect for serving layered salad.