Layered Lettuce Salad
by What a Dish!
(Easily cut in half to fit an 8x8 or 9x9 pan)
1 head lettuce (iceburg or romaine) washed and torn into bite-sized pieces
1 cup chopped celery
1 1/2 cups frozen peas, thawed (not cooked)
3 eggs, hard-boiled; peeled and sliced
1 1/4 cups good-quality mayonnaise (try using half plain Greek yogurt)
1 teaspoon sugar
1 tablespoon grated Parmesan cheese
8 ounces shredded sharp cheddar cheese
5-6 pieces bacon, cooked and crumbled
1. Place lettuce in a 9x13 pan. Layer on celery, then peas, and hard-boiled egg slices. In a small bowl, mix mayo, sugar, and Parmesan. (This is your "dressing"). Spread the mayo mixture evenly over the top of the salad, and top with shredded cheese and bacon. Refrigerate a few hours until ready to serve.
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