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LAYERED GARDEN SALAD


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Why I Love This Recipe

Best made a day ahead. Store covered in refrigerator.


Ingredients You'll Need

/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


Directions

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.


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