This festive layered salad is a must have at family parties.
·         1 large head romaine lettuce, chopped
·         1 cup frozen peas, divided
·         ½ red onion, finely diced, divided
·         12 ounces bacon, cooked and crumbled
·         4 hard-boiled eggs, peeled and diced
·         1½ cups shredded cheddar cheese
·         1 bunch green onions, thinly sliced
·         8-10 cherry tomatoes (for the top)
·         For the Dressing:
·         2/3 cup sour cream
·         2/3 cup mayonnaise
·         2 tablespoons granulated sugar
·         1 tablespoon white vinegar
·         1 tsp yellow mustard
·         Salt and pepper, to taste


1. In a small bowl, whisk together all of the dressing ingredients and set aside.

2. Rinse and chop the veggies, crumble the bacon, and peel and dice the eggs.

3. Place one-third of the lettuce in the bottom of a trifle dish. Top with one-third each of the peas, red onion, bacon, hard-boiled egg, cheese and green onions. Do not add the tomatoes yet, they will go on top. Spread one-third of the dressing over the top.

4. Repeat layers again, topping everything off with the dressing and cherry tomato halves.

5. Serve the salad immediately or within an hour. Or if you want to make it a few hours ahead, keep the salad chilled in the fridge before serving.
The cook time includes cooking the bacon and eggs

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