What To Do: In a medium bowl, combine mayonnaise, sour cream, and garlic powder; mix well. In a large glass bowl (see Note), layer half the lettuce then half the red peppers, onion, green peas, celery, mayonnaise mixture, and cheese. Repeat layers then top with bacon bits. Cover and chill for at least 2 hours before serving (see Note).
Adding limes to this salad gives it a distinctly tart flavor, but feel free to leave them out and use more oranges or grapefruit instead. Recipe: Citrus Salad with Creamy Poppy Seed Dressing Related: Sensational Citrus Recipes -
Sunset reader Christine Johnson, of Shelton, Washington, likes to use spring strawberries fresh from her garden in this salad. She suggests making it with mixed baby greens, but we also enjoyed it with baby spinach.
The Old Spaghetti Factory’s Creamy Pesto Salad Dressing
NYT Cooking: This recipe came to The Times by way of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The trick to this salad is to blanch the brussels sprouts in salty water to remove the bitterness. The candied pecans combined with smoky feta creates a heavenly dish. “Even the little kids eat it,’’ said Ms. Lawrence.