Layered Veggie Egg Salad

Name: Layered Veggie Egg Salad
Prep time: 15 min
Total time: 15 min
Yield: 10-12 servings.
Ingredients: 1 cup Creamy Egg Salad; 1/2 cup mayonnaise; 2 tablespoons chopped green onion; 4 cups torn spinach; 1 cup shredded carrot; 8 cups torn lettuce; 1 medium red onion, chopped; 1 cup frozen peas, thawed; 2 medium tomatoes, seeded and chopped; 1-1/2 cups shredded cheddar cheese; 8 bacon strips, cooked and crumbled

For a tasty twist on traditional layered vegetable salad, we added leftover egg salad to the mayonnaise version. Fresh spinach as well as lettuce adds interest to the colorful and crowd-pleasing variation.

Ingredients

1 cup Creamy Egg Salad
1/2 cup mayonnaise
2 tablespoons chopped green onion
4 cups torn spinach
1 cup shredded carrot
8 cups torn lettuce
1 medium red onion, chopped
1 cup frozen peas, thawed
2 medium tomatoes, seeded and chopped
1-1/2 cups shredded cheddar cheese
8 bacon strips, cooked and crumbled

Directions

In a bowl, combine the egg salad, mayonnaise and green onion. In a 2-1/2-qt. glass serving bowl, layer the spinach, carrot, lettuce, red onion, peas and tomatoes (do not toss). Spread egg salad mixture over top; sprinkle with cheese and bacon.

Originally published as Layered Veggie Egg Salad in Quick Cooking March/April 2002