SALAD:
2 heads Iceberg Lettuce, chopped
8 oz. Baby Spinach, washed & dried
Salt And Pepper, to taste
8 whole Hard Boiled Eggs, chopped
16 oz. Bacon, cooked & chopped
4 whole Tomatoes, chopped
1 bunch Green Onions, thinly sliced
2 c. Cheddar Cheese, grated
10 oz. Frozen Peas, partially thawed
FOR THE DRESSING:
1/2 c. Mayonnaise
1/2 c. Sour Cream
1 T. Sugar (more To Taste)
Fresh or dried Dill Weed
In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Sprinkle with dill.
Cover and refrigerate for up to 8 hours. Toss just before serving.
No comments:
Post a Comment