Prep 0 mins
Cook 15 mins
I cut this recipe out of my local newspaper and altered it slightly to my tastes. This is a great summer supper. Perfect for a hot evening and it looks pretty enough for company when put together in a trifle bowl. Try different lettuces and dressings. It's also a great way to use your garden lettuce, cukes, and tomatoes. Speed up the preparation by using a bag of salad and a bag of shredded carrots. You can make it your own by adding herbs, avocados, artichokes or mushrooms or switching the peas for corn.
- 4 cups bite size lettuce leaves
- 1 small red onion, thinly sliced
- 1 cucumber, sliced
- 1 small red pepper, sliced
- 2 cups shredded carrots
- 1 (10 ounce) box frozen baby peas
- 1 (12 ounce) jar salad dressing, such as marie's creamy italian Ranch, Thousand Island
- 4 -6 hard-boiled eggs
- 1 pint grape tomatoes, cut in half
- 1 -2 cup shredded cheddar cheese
- sliced black olives (optional)
- Place lettuce on the bottom of a high sided bowl. Layer the onion, peppers, carrots and peas. Spread the dressing over the peas. Place the eggs on top of the dressing and then the tomatoes. Cover with cheese and garnish with olives.
I made this for Spring PAC 2011 and what a lovely salad to present and tasty to boot! I followed the directions although with the peas I did microwave them a little to take the chill off (like a previous reviewer) and I used ranch dressing.
DH loved this salad! I used the packaged mix of romaine lettuce, an english cucumber, 6 hard boiled eggs, and put the peas in the microwave to get the chill off of them. He used Creamy Caesar dressing and omitted the black olives. A very pretty as well as tasty salad. Thank you Alleyjazz for posting this recipe. Made and reviewed for PAC 2009 - Fall.
I took this to a church potluck today and it was gobbled up! I didn't have cucumbers so used fresh corn off the cob from the garden. A winner! Thanks! Made for the Pick a Chef game(PAC) Fall 2009.