Grandma calls this a 'sealed salad' because the dressing 'seals' it across the top...but I mis-heard it as smothered salad the first time, and I think that sounds more appetizing anyway.
This recipe makes a LOT of salad, so it's great for family gatherings or potlucks.
The original recipe has green pepper but no cucumber. I often adjust the veggie content according to what I have on hand, but I would avoid anything particularly crunchy like carrots. The original recipe also calls for mayonnaise and miracle whip, but I don't use miracle whip, so I use mayonnaise and ranch dressing.
1 head leaf lettuce, chopped
1 head iceburg lettuce, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 cucumber, chopped
16 oz package of frozen peas
1 Tbs sugar (I suspect this is optional, although it may help prevent wilting)
1 1/2 c mayonnaise
1 1/2 c ranch dressing (or miracle whip)
Parmisan cheese--the powdered stuff works ok
6-8 pieces bacon, cooked and crumbled
Mix lettuce, lettuce, pepper, onions, and peas together in a large bowl. (You may need to divide in halves and use two bowls.) Spread out in a large shallow dish if desired. Sprinkle with sugar.
In a separate bowl, mix mayo and ranch, then spread evenly over the salad, spreading to edges to 'seal' the salad. Sprinkle parmisan and bacon crumbles over the top. Cover (plastic wrap or a good lid) and let chill for 4 hours or overnight.
If I make it in a bowl, then I toss in the dressing right before serving. If I make it in a shallow dish, I serve it up as a layered salad--dipping all the way down for each serving.