• Cooking Time:
  • Servings:
  • Preparation Time:


  • /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.


Best made a day ahead. Store covered in refrigerator.

Categories: Salad 

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