1 pound beef
(1) large iceberg lettuce (fully rinsed, dried and chopped)
(1) red onion, chopped
(1) package (10 oz) frozen green peas, thawed
(10 oz) grated cheddar cheese
1 cup chopped cauliflower
(1 ¼) cups mayonnaise
2 tablespoons of white sugar
⅔ cup grated parmesan
Adding beef to skillet and cook on medium heat to equally brown. Crumble & set apart
Place chop lettuce in flat bowl, topping with onion, peas, cheese, cauliflower & beef.
Preparing your vinaigrette by whisk mayonnaise, sugar & parmesan together. Drizzling on salad, refrigerate to chill.
Unfortunately, freezing a layered salad (or any salad recipe) is not a good idea. Frozen vegetables are mushy, and after you thaw it, the mayonnaise split and separate.
The perfect time to make overnight layered salad is the night before or at most four hours. Any sooner and the dressing will make the salad a little soggy. Make sure to carefully arrange it, scoop the dressing over the rim, cover it with plastic wrap or in a jar with a tightly sealed lid, and keep it cold until ready to serve.