This week I have another salad for you. It is simply known as ‘Layered Salad’. The original recipe was given to me by a friend about 25 years ago after I tasted it at a BBQ.
2 cups frozen peas
1 cup mayonnaise
Small tub natural yoghurt
2 rashers shortcut bacon
Wash and dry about 6 large lettuce leaves.
Cook peas and allow to cool.
Dice and dry-fry the bacon.
Hardboil the eggs. Cool and mash finely. (I use a mouli-grater)
Cut the tomato into wedges.
Use the lettuce leaves to line a large salad bowl. Layer the other ingredients inside the lettuce.
HINTS & MODIFICATIONS
The quantities in this recipe are only a guide. Use a bowl to suit the numbers you are serving. The ingredients are designed to completely fill the chosen bowl.