Vegetable Salad Recipe
Summary
Preparation Time30 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Ingredients
| Romaine lettuce | 3 Cup (16 tbs) | |
| Salt | To Taste | |
| Black pepper | 1 To taste | |
| Granulated sugar - to taste | ||
| Swiss cheese - 1-1/2 cups,divided shredded | ||
| Eggs - 4, hard-cooked,peeled and sliced | ||
| Bacon | 1/2 Pound | |
| Iceberg lettuce | 3 | |
| Frozen green peas package | 1 | |
| Mayonnaise | 3/4 Cup (16 tbs) | |
| Green onions | 2 Teaspoon, sliced | |
Directions
MAKING
1) In a large, clear salad bowl,spread Romaine lettuce on the bottom.
2) Drizzle salt, pepper and sugar on lettuce.
3) Top with 1 cup shredded cheese.
4) Arrange sliced eggs on top of cheese and stand some slices on edge around inside of bowl for effect, if you wish.
5) Sprinkle required salt on top of the slices.
6) Now make layers of half the bacon, all of the iceberg lettuce and all of the peas.
7) Pour mayonnaise on top and spread to cover top of salad, covering till the edge of bowl.
8) Cover with lid and refrigerate 24 hours.
SERVING
9) Serve garnished with remaining 1/2 cup cheese, remaining half of bacon and the green onion.
1) In a large, clear salad bowl,spread Romaine lettuce on the bottom.
2) Drizzle salt, pepper and sugar on lettuce.
3) Top with 1 cup shredded cheese.
4) Arrange sliced eggs on top of cheese and stand some slices on edge around inside of bowl for effect, if you wish.
5) Sprinkle required salt on top of the slices.
6) Now make layers of half the bacon, all of the iceberg lettuce and all of the peas.
7) Pour mayonnaise on top and spread to cover top of salad, covering till the edge of bowl.
8) Cover with lid and refrigerate 24 hours.
SERVING
9) Serve garnished with remaining 1/2 cup cheese, remaining half of bacon and the green onion.
Chef
