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Layered Salad Recipe

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This recipe for Layered Salad is from Our Family Cookbook by Lea Ann-Nielsen Lennon, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. torn Romaine lettuce
4 c. torn iceberg lettuce
3/4# frozen peas
1c. stalks celery, chopped
1/2 c. green onion, chopped
1 can sliced water chestnuts, chopped and drained
2 medium carrots, shredded (1-1/2 cups)
1-1/2 c. mayonnaise
1 T. Dijon mustard
1/2 t. garlic, minced
1/4 c. lemon juice
1/4 t. salt
1/4 t. white pepper
1/2 c. Parmesan cheese, grated
1/2# bacon, cooked and crumbled
15 cherry tomatoes, halved
2 hard boiled eggs, sliced
Directions:
Directions:
In a large serving platter or 9x13, layer lettuces, peas, green onions, celery, water chestnuts and carrot. Combine mayo, mustard, garlic, lemon juice, salt and white pepper; spread over salad. Sprinkle with cheese. Refrigerate covered over night or several hours. To serve sprinkle with bacon, place egg slices on top and tomatoes.

 

 

 

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