LAYERED GARDEN SALAD 

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

INGREDIENTS

• 1/2 lettuce 

• 250g ( 2 cups ) frozen peas 

• 2 hard-boiled eggs 

• 250g mushrooms 

• 125g 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 

LAYERED GARDEN SALAD RECIPE:

Shred lettuce coarsely, and place in a salad bowl. Sprinkle uncooked frozen peas over lettuce, push eggs through a sieve, combine with finely sliced mushrooms spread over peas, and top with grated cheese. 

Combine mayonnaise, sour cream, mustard, lemon juice, and shallots, pour over cheese. Cover, and refrigerate for several hours or overnight Chop bacon finely, and fry in the pan until crisp; drain Top with tomato wedges, bacon, and parsley just before serving 

Serves 6 to 8

Also Read: GREEK FISH SALAD