LAYERED GARDEN SALAD

By mgdavies

Make this colorful salad the day before
it is required for the best results.

Ingredients

• 1/2 lettuce
• 250 g (2 cups) frozen peas
• 2 hard boiled eggs
• 250 g mushroc ns
• 125 g tasty cheese
• 1 cup mayonnaise
• 2 tablespoons sour cream
• 2 teaspoons french mustard
• 1 tablespoon lemon juice
• 6 shallots
• 1 tomato
• 4 rashers bacon
• 2 tablespoons chopped parsley

Preparation

Step 1

Shred lettuce coarsely, place in salad
bowl. Sprinkle uncooked frozen peas
over lettuce, push eggs through sieve,
combine with finely sliced mushrooms
spread over peas, top with grated
cheese. Combine mayonnaise, sour
cream„ mustard, lemon juice and
shallots, pour over cheese. Cover,
refrigerate several hours or overnight.
Chop bacon finely, fry in pan until
crisp; drain. Top with tomato wedges,
bacon and parsley just before serving