- 1/2 head leaf lettuce, torn
- 1/2 bunch fresh spinach, torn
- 1 cup sliced celery
- 1 cup sliced fresh mushrooms
- 5 hard-cooked eggs, sliced
- 2 cups peas
- 1/2 green bell pepper, chopped
- 5 green onions, sliced
- 2 (8 ounce) cans sliced water chestnuts, drained
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons white sugar
- 1 1/2 cups shredded sharp Cheddar cheese
- 1/4 cup crumbled cooked bacon
- Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.
05/16/2018
recipepes.com
Twenty Four Hour Layered Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
