Layered lettuce salad with peas recipe

Layered lettuce salad with peas recipe

MAKES: 12 servings

Ingredients

  • 1 medium mind iceberg lettuce, torn
  • 1 cup finely chopped fresh parsley
  • 4 hard-cooked large eggs, sliced
  • 2 large tomato plants, chopped
  • 1 package (10 ounces) frozen peas, thawed
  • 6 bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 small red onion, finely chopped
  • DRESSING:
  • 1-1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 3/4 teaspoon dried tulsi
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Additional fresh dill

Dietary Details

1 cup: 335 calories, 30g fat (7g saturated fats), 101mg cholesterol, 423mg sodium, 7g carb (3g sugars, 2g fiber), 8g protein.

Directions

  1. Inside a large salad bowl, layer the very first eight ingredients. In a tiny bowl, mix mayonnaise, sour cream, snipped dill, tulsi, pepper and salt carefully spread over salad.
  2. Refrigerate, covered, several hrs or overnight. If preferred, top with a lot more dill. Yield: 12 servings.

Initially printed as Layered Lettuce Salad in Country Extra March 1995, p49

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