LAYERED SALAD
1 large head of iceberg lettuce, washed and patted dry
5 hard-boiled eggs, chopped or sliced
8 slices bacon, cooked and crumbled
8-ounce bag sharp cheddar cheese, shredded
1 small bag frozen green peas, thawed
DRESSING:
1 cup sour cream
1 cup real mayo (I use Hellman’s)
2 tablespoons sugar
1 tablespoon vinegar
Mix the ingredients together for the dressing and set
aside. In a large bowl, layer
ingredients as they are listed above, starting with the lettuce and ending with
the peas. Spread the dressing evenly
over the peas sealing the edges.
Refrigerate for at least 6 hours or overnight. Delicious!
No comments:
Post a Comment