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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From the Better Homes and Gardens New Cook Book. Ingredients:
4 cups romaine lettuce, torn (or spinach or your favorite lettuce) |
1 cup sliced fresh mushrooms (or some of each) or 1 cup broccoli floret (or some of each) |
1 cup shredded carrot |
2 eggs, hard boiled and sliced |
6 slices bacon, crisp cooked, drained and crumbled |
3/4 cup shredded swiss cheese (or ) or 3/4 cup cheddar cheese (or ) |
2 green onions, sliced |
3/4 cup mayonnaise |
1 1/2 teaspoons lemon juice |
1/2 teaspoon dried dill (optional) |
Directions:
1. Place lettuce in the bottom of a bowl about 8 inches in diameter. If desired, sprinkle with salt and pepper.
2. Layer mushrooms/broccoli. Then layer carrots.
3. Arrange egg slices and bacon over vegetables.
4. Top with 1/2 cup of cheese and the green onions.
5. For the dressing, combine mayo, lemon juice and dillweed. Spread dressing over the top of salad, sealing to edge of bowl. Sprinkle with remaining cheese.
6. Cover and chill for 2-24 hours.
7. Before serving, toss to coat the vegetables.
8. Sprinkle with additional sliced green onion, bacon bits and or cheese if desired.
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