 | | Directions |
- Layer ingredients in a trifle bowl or a 9" x 13" glass dish. Begin by layering the greens first, either combining the greens or layering each type of green individually. Then layer the remaining ingredients: shredded cheese, water chestnuts, red onion, grape tomatoes, mushrooms, green peas, and hard boiled eggs in order listed or as you desire. Sprinkle hard boiled eggs with paprika.
- In a small bowl, mix mayonnaise with sugar. Spread mixture evenly over the last layer of salad. Sprinkle freshly grated Parmesan cheese on top and cover with plastic wrap.
- Refrigerate overnight or for as long as 24 hours. Immediately before serving, sprinkle with crumbled bacon.
Serves 6 as a main entree; serves approximately 12 as a side dish. |
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Cook Time: 30 minutes
Container: Trifle bowl, deep clear glass bowl or 9 x 13 ceramic bakeware
Servings: 6
|  | | Ingredients | | - | | 2 cups spring greens or herb salad mix |
| - | | 2 cups arugula |
| - | | 2 cups baby spinach |
| - | | 1 1/2 cups shredded Cheddar cheese |
| - | | 8 ounces sliced water chestnuts |
| - | | 1 small red onion thinly sliced |
| - | | 2 cups grape tomatoes (may cut in half if desired) |
| - | | 8 ounces fresh mushrooms, sliced |
| - | | 10 ounces frozen green peas, blanched and drained |
| - | | 3 to 4 hard boiled eggs, sliced |
| - | | paprika - sprinkle on eggs for garnish (optional) |
| - | | 1 3/4 cups mayonnaise (add additional mayonnaise if desired) |
| - | | 1 tablespoon sugar |
| - | | 1/2 cup grated Parmesan cheese |
| - | | 4 to 6 slices bacon, cooked and crumbled |
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