LAYERED GARDEN SALAD
/2 iceberg lettuce, shredded
2 cups (8ounce) frozen peas, thawed
2 hard boiled eggs.
2 cups (8 ounce) button mushrooms sliced
4 ounce grated tasty cheddar cheese
1 cup (8 ounce) mayonnaise
2 teaspoon Dijon mustard
1 table spoon lemon juice
6 spring onions finely chopped,
4 bacon rashers, finely chopped
1 large (8 ounce) tomato, sliced
2 table spoon chopped fresh parsley
Place lettuce in a deep (14 cup) dish; cover lettuce evenly with peas. Push eggs through sieve into small bowl; stir in mushrooms then spoon over peas, top with cheese . Combine mayonnaise, cream , mustard, juice and onions in small bowl, pour over cheese;
Cover; refrigerated 1 hour.
Cook bacon in small heated pan stirring, until crisp and browned; drain on absorbent paper. Arrange tomato slices over mayonnaise layer; sprinkle bacon and parsley.
Pairs Well With
Best made a day ahead. Store covered in refrigerator.