1 each Iceberg Lettuce Head, Washed & Torn Into Bite Sized Pieces
1 each Bibb Lettuce Head, Washed & Torn Into Bite Sized Pieces
3 1/2 cups Furmano's Petite Diced Tomatoes, Drained
3 each Green Onions, Cleaned & Sliced Into 1/2" Pieces
1 3/4 cups Mayonnaise
2 teaspoons Seasoned Salt
1 teaspoon Black Pepper
1 teaspoon Paprika
Preparation
In large skillet, saute bacon over medium heat until crisp.
Drain and cool bacon on paper towels, then break into bit sized pieces.
In a large glass salad bowl, begin layering salad: 1 cup torn iceberg lettuce, 1/2 cup cooked bacon, 1 cup torn bibb lettuce, 1/2 cup Furmano's Petite Diced Tomatoes, 1 tablespoon sliced scallions, 1/2 cup mayonnaise, and pinch of salt and pepper.
Repeat, and continue layering, lasagna-style, until all salad ingredients have been added, reserving 1/4 cup mayonnaise.
Spread reserved 1/4 cup mayonnaise over the top of the salad, and then sprinkle with paprika.
Cover with plastic wrap, and refrigerate for 24 hours.
Keep refrigerated until ready to serve. No need to toss before serving, the salad will be ready to spoon out and enjoy just as it is.
