More Great Recipes: Salad

LAYERED GARDEN SALAD


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

/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


Notes

Best made a day ahead. Store covered in refrigerator.

A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11135 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze