 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
A favourite of the Laviolette family, this colourful salad is great for picnics and barbecues. Ingredients:
1 head iceberg lettuce, shredded |
2 cups chopped orange sweet peppers |
2 cups sliced mushrooms |
2 cups sliced celery |
1 cup mayonnaise |
12 hard-boiled (cooked) eggs, peeled and chopped |
1 cup grated cheese |
Directions:
1. Place half of the lettuce in the bottom of a large bowl. Add a layer each of half of the peppers, mushrooms and celery.
2. Spread 1/2 cup mayonnaise over the celery. Layer remaining lettuce, peppers, mushrooms and celery.
3. Top with eggs, then spread remaining mayonnaise over eggs.
4. Sprinkle cheese over mayonnaise, then top with bacon bits, if using.
5. Refrigerate for 24 hours.
|
|