Layered Garden Salad
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 iceberg lettuce
- 255.14 g mushrooms
- 473.18 ml frozen peas
- 127.57 g cheddar cheese
- 2 hard-boiled eggs
- 236.59 ml mayonnaise
- 9.85 ml French mustard
- 29.58 ml sour cream
- 14.79 ml lemon juice
- 6 spring onions
- 1 whole tomato
- 4 slice bacon
- 29.58 ml parsley
directions
- Coarsely shred lettuce, place in salad bowl. Sprinkle frozen peas over lettuce, add eggs (diced), finely sliced mushrooms and grated cheese.
- Combine mayonnaise, mustard, sour cream, lemon and spring onions or finely sliced shallots.
- Pour mayonnaise mix over lettuce and cover and refrigerate for a couple of hours or overnight.
- Before serving fry bacon until crisp, sprinkle on salad mix top with tomato wedges and parsley (fresh or dried) before serving.
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RECIPE SUBMITTED BY
I am an avid cook and entertainer. I have a 7 hectare property in the Adelaide Hills, South Australia. I grow many varieties of fruit and run a few sheep which we raise for our own eating. I love cooking with our produce, trying new recipes, experimenting with food and cooking in general.
I make a pretty good Lemon Meringue Pie and Chocolate Pudding.