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.

LAYERED SALAD

Iceberg lettuce
2 cups frozen peas
4 eggs
200g mushrooms
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)
Slice mushrooms.
Cut the tomato into wedges.

Use the lettuce  leaves to line a large salad bowl.  Layer the other ingredients inside the lettuce.

Start with the peas, then the egg……

and finally mushroom.

Mix the mayonnaise and yoghurt together and pour over the top of the mushrooms.  Arrange tomato wedges around the edge of the bowl and sprinkle mayonnaise mixture with bacon bits.

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.