Special Layered Salad Recipe

5 2 1
Special Layered Salad Recipe
Special Layered Salad Recipe photo by Taste of Home
Publisher Photo

Special Layered Salad Recipe

Read Reviews
5 2 1
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. + chilling

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 Jones Dairy Farm Dry-Aged 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. Yield: 8-10 servings.
Originally published as Special Layered Salad in Taste of Home October/November 2003, p35

Nutritional Facts

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

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 medium tomato, cut into wedges
  • 3 hard-boiled large eggs, cut into wedges
  • Paprika and minced fresh parsley
  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. Yield: 8-10 servings.
Originally published as Special Layered Salad in Taste of Home October/November 2003, p35

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Reviews forSpecial Layered Salad

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JodiLB User ID: 1362822 100838
Reviewed Dec. 23, 2010

"My family loved it. I added a little sugar to the mayo and used a sweet onion."

MY REVIEW
Isolda User ID: 2915263 90055
Reviewed Feb. 27, 2010

"This beautiful salad gets lots of "oohs" and "aahs." The tiny shrimp really do make it different and special."

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