I Spy Salad Recipe

I Spy Salad Recipe photo by Taste of Home

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We dug into this salad, named after a memory game we played with the kids. This colorful layered salad is chock-full of flavorful ingredients and garnished with cute hard-cooked egg-and-olive eyes on the top. Perky eyebrows are made with the sliced white portion of the eggs.—Leslie Dumm, Clevemand Heights, Ohio

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I Spy Salad Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

25 25

Ingredients

2-1/2 cups torn iceberg lettuce
2-1/2 cups torn romaine
3 green onions, sliced
1 cup chopped sweet red pepper
1/2 cup sliced fresh mushrooms
2 radishes, thinly sliced
4 bacon strips, cooked and crumbled
1/4 cup shredded cheddar cheese
2 medium tomatoes, halved and sliced
1 small cucumber, thinly sliced
2 hard-cooked egg, halved and lengthwise
1 ripe olives, halved
Salad dressing of your choice

Directions

In a 2-qt. salad bowl, layer the first nine ingredients in the order given. Arrange tomatoes and cucumber around the edge. Place two egg halves in the middle of salad for eyes; top with olive halves for pupils.
Remove yolk from the remaining egg halves. For eyelashes, cut six thin slices from egg white; place above eyes (refrigerate leftover egg for another use). Serve the salad with dressing of your choice. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 98 calories, 6 g fat (2 g saturated fat), 79 mg cholesterol, 134 mg sodium, 7 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as I Spy Salad in Taste of Home February/March 2005, p13