Layered Garden Salad
A family favourite salad that will be served year after year at all your family gatherings.
Servings: 12
Cost: $
Ingredients
Salad
- 2 cups frozen peas
- ½ head iceberg lettuce, shredded
- 3 bunches asparagus chopped and blanched until just cooked, or 250g button mushrooms, sliced
- 3 boiled eggs roughly chopped
- 3 cups tasty cheese grated
Dressing
- 250 g sour cream
- ¼ cup whole egg mayonnaise
- ¼ cup lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp chopped chives
- Salt & pepper to taste
Decoration
- 1 rasher bacon chopped & fried until crispy
- 1 tbsp chopped parsley
- 3 tomatoes cut into wedges
Instructions
Salad
- Place the frozen peas in the bottom of the glass salad bowl. Level them off.
- Place the lettuce on top of the peas. Level it off.
- Place the asparagus or mushroom over the top of the lettuce. Level it off.
- Place the egg over the top of the asparagus or mushroom and level it off
- Spread the grated cheese over the top and level it off.
Dressing
- Mix all ingredients together and spread over the top of the salad.
To Decorate
- Place tomato wedges around the edges of the bowl
- Pile the fried and cooled bacon in the centre of the salad
- Sprinkle the parsley on top and refrigerate the salad for at least 2 hours before serving.
