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Special Layered Salad

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
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8-10 servings

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 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-boiled large 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.
Nutrition Facts
1 each: 408 calories, 36g fat (9g saturated fat), 127mg cholesterol, 555mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 12g protein.

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