|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 16g||79%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This salad is perfect for a holiday dinner or special family meal. It's great for a potluck dinner as well. The presentation and ingredients make it extra special. Try this salad instead of the everyday green salad or Greek salad.
The layers are topped with a lightly sweetened mayonnaise and the salad is tossed just before serving.
If possible, serve it in a large glass bowl so all of the layers will be visible.
- 6 cups chopped lettuce
- Salt and freshly ground black pepper to taste
- 6 hard-cooked eggs, sliced
- 2 cups frozen peas, thawed
- 8-16 ounces bacon, crisp-cooked, drained and crumbled
- 2 cups (8 ounces) shredded mild Cheddar cheese
- 1 cup mayonnaise
- 1-2 tablespoons sugar
- 1/4 cup sliced green onions with tops
- Paprika to taste
Place 3 cups of the lettuce in bottom of a large bowl; sprinkle with salt and pepper.
Layer the hard-boiled egg slices over the lettuce in the bowl and sprinkle with more salt and pepper.
Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper.
Combine mayonnaise and sugar; spread over top, spreading to edge of the bowl to cover entire salad.
Cover and chill the salad overnight, or up to 24 hours.
Just before serving, garnish the salad with green onions and a little paprika. Toss and serve.
Tips and Variations
Diced cooked ham may be used to replace the bacon in the salad.
Replace the second layer of lettuce (3 cups) with chopped spinach leaves or baby spinach leaves.
Serve the salad with fresh tomato wedges.