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Layered Lettuce Salad

Layered Lettuce Salad
This is a great-tasting salad that can be made for most any occasion. It looks so pretty for a buffet or on the dinner table. My family loves it.
12 ServingsPrep: 15 min. + chilling

Ingredients

  • 1 medium head lettuce, torn
  • 1 cup minced fresh parsley
  • 4 hard-cooked eggs, sliced
  • 2 large tomatoes, chopped
  • 1 package (10 ounces) frozen peas, thawed and patted dry
  • 6 bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 small red onion, chopped
  • DRESSING:
  • 1-1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon dill weed
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh dill sprigs, optional

Directions

  • In a large salad bowl, layer in order the lettuce, parsley, eggs,
  • tomatoes, peas, bacon, cheese and onion. In a small bowl, combine
  • mayonnaise, sour cream, dill, basil, salt and pepper. Carefully
  • spread on top of salad. Cover and refrigerate for several hours or
  • overnight. Garnish with dill sprigs if desired. Yield: 12 servings.
© Taste of Home 2012

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Layered Lettuce Salad (continued)

Nutrition Facts: 1 cup equals 335 calories, 30 g fat (7 g saturated fat), 101 mg cholesterol, 423 mg sodium, 7 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012