A festive, layered vegetable and cheese salad that's perfect for buffet dinners, potlucks and holiday parties.

Frosted Greens and Cheese Salad

1 small head lettuce, torn into bite-size pieces
1 cup endive pieces
1 cup finely sliced celery
1 (8-ounce) can water chestnuts, sliced
1 cup finely chopped onion
1 (10-ounce) package frozen peas, thawed
2 cups salad dressing
2 tablespoons granulated sugar
1 cup (3 ounces) grated Wisconsin Romano cheese - divided use
1 tomato, sliced
1/2 cup (2 ounces) crumbled Wisconsin Blue cheese
1/2 cup (2 ounces) shredded Wisconsin Cheddar cheese

1. In a large round salad bowl arrange first six ingredients in layers, ending with layer of peas.
2. Mix the salad dressing and sugar. Frost peas with the dressing mixture, covering entire surface. Sprinkle with 1/2 cup Romano cheese; cover. Refrigerate at least 12 hours or overnight.
3. Before serving, divide surface in thirds, using tomato slices as dividers. Sprinkle each triangular section with cheese; cheddar in first third; blue cheese in second third and 1/2 cup Romano cheese in remaining third.

Makes 12 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.