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Special Layered Salad

Total Time

Prep: 10 min. + chilling

Makes

8-10 servings

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

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

  1. In a large bowl, layer the romaine, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate for at least 2 hours or overnight.
  2. 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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