AuthorDawn NoltCategoryGluten Free, Salads & DressingsDifficultyBeginnerAssembled the night before you entertain, layered lettuce salad is loved by both the hosts (for its convenience) and the guests (for its great taste).
2 Romaine lettuce, chopped
1 cup finely chopped carrots
1 cup frozen peas, cooked
1 lb Bacon, fried and crumbled, 2 T. reserved
3 Nature's Yoke eggs, hard boiled and chopped
2 cups mayonnaise
2 tbsp sugar
2 tsp vinegar
Dash of salt
1 cup fancy shredded cheddar cheese
1
Layer the first five ingredients in order in a 9x13 pan.
2
In a separate bowl, mix mayo, sugar, vinegar and salt until the sugar is dissolved. Spread on top of layers.
3
Top with cheese, cover and refrigerate for 8-12 hours.
4
At serving time, garnish with reserved bacon and parsley.
Ingredients
2 Romaine lettuce, chopped
1 cup finely chopped carrots
1 cup frozen peas, cooked
1 lb Bacon, fried and crumbled, 2 T. reserved
3 Nature's Yoke eggs, hard boiled and chopped
2 cups mayonnaise
2 tbsp sugar
2 tsp vinegar
Dash of salt
1 cup fancy shredded cheddar cheese
Directions
1
Layer the first five ingredients in order in a 9x13 pan.
2
In a separate bowl, mix mayo, sugar, vinegar and salt until the sugar is dissolved. Spread on top of layers.
3
Top with cheese, cover and refrigerate for 8-12 hours.
4
At serving time, garnish with reserved bacon and parsley.
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