Layered Vegetable-Herb Salad - cooking recipe

Ingredients

4 cups shredded iceberg lettuce
1/3 cup chopped parsley
1 green or red pepper, coarsely chopped
2 cups coarsely chopped broccoli
3 ribs celery, thinly sliced, layer on paper towel to drain.
2 large carrots, shredded
1 (10 oz.) pkg. frozen peas, thawed
1 1/2 cup mayonnaise, may use low fat
1 1/2 cup sour cream, may use low fat
2 Tbsp. Dijon mustard
1 Tbsp. Italian seasoning
2 tsp. garlic salt
1/2 tsp. pepper
3 cup shredded cheddar cheese
1/2 cup sliced green onion
1/2 cup bacon, cooked crisp and crumbled

Preparation

Be sure all vegetables are dry to prevent salad from getting watery.
In 9 x 13 inch baking dish, place lettuce in an even layer.
Distribute items next 6 ingredients in even layers over lettuce Mix together mayonnaise, sour cream, mustard, Italian seasoning, garlic salt and pepper.
Spread a layer of dressing over top of salad; serve remaining dressing on side.
Cover salad with plastic wrap.
Place another 9 x 13 pan on top of salad and weight with heavy cans or use clean bricks wrapped in plastic wrap to press down salad.
Refrigerate overnight.