Description
With eight layer salad, you can remove or add any ingredients to customize to your liking!
Ingredients
1 large Green Leafy Lettuce - Rinsed, dried, and chopped
1 cup Cucumber, chopped
1 Sweet Onion, chopped
1 (10 ounce) Package Frozen Baby Peas, thawed
10 ounces Shredded Cheddar Cheese
2 Tomatoes, chopped
3-4 Hard-Boiled Eggs, chopped
8 slices Bacon, cooked and crumbled
1 ¼ cups Mayonnaise (healthiest would be avocado oil mayo, but I often use Hellmans olive oil mayo)
1 Tbsp Whole Earth Sweetener Or Gentle Sweet
Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of cucumber, onion, peas, cheese, tomatoes, eggs, and bacon.
Prepare the dressing by whisking together the mayonnaise, sweetener. Drizzle over salad and refrigerate until chilled.
Options:
You can use half mayo and half greek yogurt or half mayo and half sour cream for dressing. You can also add seasonings if you like (onion powder, pepper, paprika, garlic powder, etc).
The key part to your salad is the layering -- It's all in the layering! I like to use a large acrylic bowl to display the layers of the salad.
Layering:
Use about ½ of your chopped romaine spread evenly on the bottom of your bowl; lightly season with salt and pepper.
Spread the chopped egg; lightly season with salt and pepper.
Spread the green peas; lightly season with salt and pepper.
Spread the remaining ½ of the chopped romaine; lightly season with salt and pepper.
Spread the crumbled bacon - do not add salt and pepper as the bacon has enough salt.
Spread ½ of the chopped green onions; lightly season with salt and pepper.
Spread the shredded cheddar cheese; lightly season with salt and pepper.
Add the topping and carefully spread evenly as though you are icing a cake! Add the remainder of the green onions. Sprinkle a dash of paprika.
