Layered green salad

1 Servings

Ingredients

Quantity Ingredient
½ Head romaine lettuce, torn
Into small pieces
½ cup Sliced & quartered
Burmuda onion
1 cup Fresh spinach, torn into
Small pieces
¼ pounds Fresh mushrooms, thinly
Sliced
½ cup Thinly sliced celery
1 pack 10 oz. frozen peas thawed
And drained
Salt and pepper to taste
½ cup Fat free sour cream
½ cup Commercial low fat mayo
1½ teaspoon Fresh lemon juice
Few drops of hot pepper
Sauce
½ teaspoon Dried dill weed
Crushed
1 tablespoon Parmesan cheese
¼ pounds Bacon, cut into 1/2 in.
Pieces, fried crisp and
Drained
Hard boiled eggs topping

Directions

In a 2 quart glass bowl, layer lettuce, onion, spinach, , celery and peas; very lilghtly sprinkle with salt pepper,mushrooms and ½ T. of cheese. Blend mayonnaise, sourcream, lemon juice, hot pepper sauce, dill and remaining cheese. Spoon over peas; cover with plastic wrap and refrigerate overnight. Just before serving, sprinkle with bacon and garnish with sliced hardboiled eggs. submitted by Marina phx. az.

Source Salads for all seasons by Miriam B. Loo's

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