
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
- 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.
- 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