Mums 8 Layer Salad Recipe
Ingredients
| 225 g/8 oz fresh spinach, washed thoroughly | ||
| 1 cos lettuce heart, washed | ||
| 175 g/6 oz red cabbage, finely chopped | ||
| Spring onions | 1 Bunch (100gm), trimmed | |
| Hard-boiled eggs | 2 , hardboiled | |
| 75 g/3 oz Cheddar cheese, grated | ||
| 100 g/4 oz frozen petit pois, thawed | ||
| Mayonnaise | 2 Tablespoon (For the dressing:) | |
| Natural yoghurt | 2 Tablespoon (For the dressing:) | |
| Cream | 2 Tablespoon, soured (For the dressing:) | |
| White wine vinegar | 1 Tablespoon (For the dressing:) | |
| 1 tablespoon water pinch sugar | ||
| Seasoning | ||
Directions
1. Finely shred the spinach and arrange in a layer in a fairly straight sided glass dish.
2. Shred the lettuce and arrange this in a layer in the dish.
3. Cover lettuce with the red cabbage.
4. Thinly slice the spring onions and sprinkle over the cabbage.
5. Chop the hard-boiled eggs and sprinkle over.
6. Arrange the Cheddar cheese in a ring round the edge.
7. Place the peas in the centre. Chill.
8. Make the dressing by mixing all the ingredients together; pour evenly over the salad just before serving.
9. Serve with cold meats.
2. Shred the lettuce and arrange this in a layer in the dish.
3. Cover lettuce with the red cabbage.
4. Thinly slice the spring onions and sprinkle over the cabbage.
5. Chop the hard-boiled eggs and sprinkle over.
6. Arrange the Cheddar cheese in a ring round the edge.
7. Place the peas in the centre. Chill.
8. Make the dressing by mixing all the ingredients together; pour evenly over the salad just before serving.
9. Serve with cold meats.
Chef
