Layered creamy garden salad

Name: Layered creamy garden salad
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 Lettuce; 250 grams Frozen baby peas; 2 Hard boiled eggs; 250 grams Mushrooms; 125 grams Cheese; 250 ml Mayonnaise; 2 tsp French mustard; 2 tbsp Sour cream; 1 tbsp Lemon juice; 6 Shallots (sliced); 2 Tomatoes; 5 Rashers of bacon; 2 tbsp Chopped parsley

jodie.lee.83 @cook_3442748

Adelaide, South Australia

Best salad you'll ever eat!

jodie.lee.83 @cook_3442748

Adelaide, South Australia

Best salad you'll ever eat!

Saved

Ingredients

45 mins

8 servings

1/2Lettuce
250 gramsFrozen baby peas
2Hard boiled eggs
250 gramsMushrooms
125 gramsCheese
250 mlMayonnaise
2 tspFrench mustard
2 tbspSour cream
1 tbspLemon juice
6Shallots (sliced)
2Tomatoes
5Rashers of bacon
2 tbspChopped parsley

Saved

Steps

45 mins

1

Shred lettuce coarsely, place in salad bowl
2

Sprinkle uncooked frozen baby peas over lettuce
3

Push eggs through sieve and combine with finely sliced mushrooms & spread over peas
4

Sprinkle grated cheese over eggs and mushrooms
5

Combine mayonnaise, sour cream, mustard, lemon juice and shallots & pour over cheese
6

Cover and refrigerate for 4 hours or overnight
7

Chop bacon finely, fry in pan until crisp
8

Top with tomato wedges, bacon & parsley
9

ENJOY!