Servings: 10 to 12

3 medium carrots (sliced) 3 medium carrots (sliced)
1 large cucumber 1 large cucumber
1 pt. cherry tomatoes (halved) 1 pt. cherry tomatoes (halved)
4 stalks celery (sliced) 4 stalks celery (sliced)
1½ c. croutons 1½ c. croutons
4 oz. sharp Cheddar (cubed) 4 oz. sharp Cheddar (cubed)
½ slice bread (torn into pieces) ½ slice bread (torn into pieces)
2 hard-boiled eggs (sliced) 2 hard-boiled eggs (sliced)
6 slices bacon (cooked to crisp & crumbled) 6 slices bacon (cooked to crisp & crumbled)
salad dressing salad dressing
cold water cold water

Put carrots in blender, cover with water, & chop coarsely.
Drain carrots & put in bottom of glass salad bowl.
Halve cucumber lengthwise & remove seeds.
Cut cucumber into pieces, put into blender, & cover with water.
Coarsely chop cucumbers, drain, & layer on top of carrots.
Cover cucumbers with tomatoes.
Put celery in blender, cover with water, & coarsely chop.
Drain celery & layer over tomatoes.
Layer croutons over celery.
Put cheese & bread in blender container which has been wiped dry & chop coarsely.
Arrange cheese, eggs, & bacon on top of salad.
Toss with dressing before serving.

SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)  SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)