Layered green salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Head romaine lettuce, torn | |
| Into small pieces | ||
| ½ | cup | Sliced & quartered |
| Burmuda onion | ||
| 1 | cup | Fresh spinach, torn into |
| Small pieces | ||
| ¼ | pounds | Fresh mushrooms, thinly |
| Sliced | ||
| ½ | cup | Thinly sliced celery |
| 1 | pack | 10 oz. frozen peas thawed |
| And drained | ||
| Salt and pepper to taste | ||
| ½ | cup | Fat free sour cream |
| ½ | cup | Commercial low fat mayo |
| 1½ | teaspoon | Fresh lemon juice |
| Few drops of hot pepper | ||
| Sauce | ||
| ½ | teaspoon | Dried dill weed |
| Crushed | ||
| 1 | tablespoon | Parmesan cheese |
| ¼ | pounds | Bacon, cut into 1/2 in. |
| Pieces, fried crisp and | ||
| Drained | ||
| Hard boiled eggs topping | ||
Directions
In a 2 quart glass bowl, layer lettuce, onion, spinach, , celery and peas; very lilghtly sprinkle with salt pepper,mushrooms and ½ T. of cheese. Blend mayonnaise, sourcream, lemon juice, hot pepper sauce, dill and remaining cheese. Spoon over peas; cover with plastic wrap and refrigerate overnight. Just before serving, sprinkle with bacon and garnish with sliced hardboiled eggs. submitted by Marina phx. az.
Source Salads for all seasons by Miriam B. Loo's