Special Layered Salad Recipe

Special Layered Salad Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Tiny shrimp make this salad something special. Layered with romaine, green pepper, onion, peas, cheese and crumbled bacon, this pretty salad never lasts long when my mom makes it. -Jacinta Ransom, South Haven, Michigan

This recipe is:

Quick

[X]

Rate Special Layered Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Special Layered Salad Recipe

Prep: 10 min. + chilling

Yield: 8-10 Servings

10 10

Ingredients

1 pound torn romaine
1 medium green pepper, chopped
1 medium onion, chopped
1 package (10 ounces) frozen peas
1-1/2 cups mayonnaise
2 cups (8 ounces) shredded cheddar cheese
1 can (4 ounces) tiny shrimp, rinsed and drained
4 bacon strips, cooked and crumbled
1 medium tomato, cut into wedges
3 hard-cooked eggs, cut into wedges
Paprika and minced fresh parsley

Directions

In a large bowl, layer the romaine, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate for at least 2 hours or overnight.
Just before serving, top with the shrimp, bacon, tomato and eggs. Sprinkle with paprika and parsley. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 408 calories, 36 g fat (9 g saturated fat), 127 mg cholesterol, 555 mg sodium, 9 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Special Layered Salad in Taste of Home October/November 2003, p35