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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 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 Jones Dairy Farm Dry-Aged 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

Nutritional Facts

1 cup: 98 calories, 6g fat (2g saturated fat), 79mg cholesterol, 134mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 6g protein.


  1. 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.
  2. 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.
Originally published as I Spy Salad in Taste of Home February/March 2005, p13

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