Multi-Layered Salad

Name: Multi-Layered Salad
Ingredients: 1 head lettuce (bite-size pieces); 5 cooked eggs, sliced; 1 cup green pepper, chopped (some red peppers. opt); 5 cups torn fresh spinach; 1/2 cup sliced cucumber; 1/2 cup chopped celery; 1/2 cup chopped Spanish onion; 1/2 teaspoon garlic powder, sprinkled on onions; 1 1/2 cups fresh mushrooms, sliced; 1 (12 ounce) package frozen green peas (uncooked); 1 teaspoon white sugar, sprinkled on peas; 1 cup mayonnaise; 1 cup sour cream; 1 teaspoon lemon juice; 4 ounces grated cheddar cheese; 8 slices bacon, fried and broken up

16 ingredients

4 steps

Ingredients

1 head lettuce (bite-size pieces)
5 cooked eggs, sliced
1 cup green pepper, chopped (some red peppers. opt)
5 cups torn fresh spinach
1/2 cup sliced cucumber
1/2 cup chopped celery
1/2 cup chopped Spanish onion
1/2 teaspoon garlic powder, sprinkled on onions
1 1/2 cups fresh mushrooms, sliced
1 (12 ounce) package frozen green peas (uncooked)
1 teaspoon white sugar, sprinkled on peas
1 cup mayonnaise
1 cup sour cream
1 teaspoon lemon juice
4 ounces grated cheddar cheese
8 slices bacon, fried and broken up

Directions

1

In a large glass straight-sided bowl, layer ingredients in order listed.
2

Mix the mayo, sour cream and lemon juice together and spread evenly over the layered vegetables, sealing to edge of bowl, this could be about a 1/2 inch layer.
3

Cover with plastic wrap and refrigerate for 24 hours.
4

Before serving remove wrap and top with cheese and bacon bits.