Layered Salad 
| Ingredients : | ||
|---|---|---|
| 1 | head | Iceberg lettuce |
| 1 | bn | red leaf lettuce -or- |
| 1 | bn | spinach |
| 4 | x | Hard-boiled eggs, grated |
| 1 | bn | green onions (tops included), chopped |
| 1 | lb | Bacon, crisply fried and crumbled |
| 1 | pkt | (10-oz) frozen tiny peas, thawed |
| 1 | cup | Sliced fresh mushrooms |
| 1/2 | cup | Sliced almonds, toasted |
| 1 | cup | Grated cheese (Swiss or Cheddar) |
| 2 | tsp | Sugar |
| Salt to taste | ||
| Pepper to taste | ||
| Avocado slices | ||
| Optional ingredients: bell pepper, celery, tomato wedges, water chestnuts | ||
| DRESSING | ||
| 1 1/2 | cup | Mayonnaise |
| 1 1/2 | cup | Sour cream |
How to cook :
Wash, drain and tear lettuce into pieces.
In a large bowl, layer 1/2 of the lettuce, eggs, onion, bacon, peas, mushrooms, almonds and cheese.
Sprinkle with 1 teaspoon sugar, and salt and pepper.
Frost with half the dressing.
Repeat layers using the remaining half of the ingredients.
Frost the top with the rest of the dressing.
Cover with plastic wrap and refrigerate overnight.
Before serving, garnish with avocado slices.
Yield: 10 servings.REFRIGERATE OVERNIGHT.
Tags : Salad
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