Recipe: Layered Texianne Salad II

Ingredients

1 cup finely chopped fresh tender collards
2 cups shredded Romaine salad (2 more later)
½ cup chopped bell pepper
½ cup grated carrots
½ cup grated onions
1 cup finely chopped collards (See below.)
¼ cup sweet pickle relish
1 cup frozen whole kernel corn,
½ teaspoon seasoned salt
1 cup light mayonnaise (another cup later)
1 cup frozen English peas (another cup later)
½ cup light brown sugar (another half cup later)
1 can (4 ounces) diced green chilies
½ teaspoon cumin
1 cup mayonnaise
½ cup sliced ripe olives
½ cup light brown sugar
1 cup (4 ounces) grated Colby/Jack cheese blend
¼ cup salsa
8 slices bacon, pan fried, drained, and crumbled

Preparation

• Fry the bacon, drain it, and pat the excessive grease with paper towels. Crumble it.
  
• Drop the cup of chopped collards into hot bacon grease and remove them immediately. Rinse the collards by running water over them in a colander.
  
• Layer all the ingredients in the salad bowl in the order listed except the bacon.
  
• Cover the salad with clear plastic wrap and chill the salad overnight.
  
• Add the bacon just before serving.

Serve with nacho chips.