Showy Bacon and Egg Layered Salad

Are you looking for a salad recipe that is quick, easy, and impressive as well as delicious? If so, you have come to the right place! This Bacon and Egg Layered Salad is perfect for taking to a work luncheon, church pitch-in, family reunion or holiday meal because it serves twelve. It is also perfect for such occasions as it needs to set for at least 8 hours before serving, making it the perfect make-ahead dish. Prepare it in an oblong glass baking dish for a lovely presentation on the serving table.

BACON AND EGG LAYERED SALAD


1 small head of romaine lettuce, torn into bite sized pieces

6 eggs, hard-cooked and sliced

1 cup shredded Swiss cheese

5-oz pkg fresh baby spinach

10-oz pkg frozen sweet peas, thawed and drained

1 small purple onion, thinly sliced into rings

1 lb bacon, cooked, drained, crumbled

1 cup mayonnaise (may use low-fat but not fat-free)

8-oz sour cream

1 tsp Splenda

1 cup shredded Cheddar cheese

Arrange romaine lettuce in a 9 x 13-inch glass baking dish. Layer the following atop the lettuce in the following order: sliced eggs, 1/4 cup Swiss cheese, spinach, 1/4 cup Swiss cheese, peas, 1/4 cup Swiss cheese, onion, the remaining Swiss cheese, and the bacon. Combine the mayonnaise, sour cream and Splenda. Spread mixture over the top of the salad. Seal to the edges of the dish. Sprinkle with Cheddar cheese. Cover and chill for at least 8 hours. To serve, cut the salad into squares.

Yield: 12 servings

Note: This is a great salad for diabetics as it has bacon, eggs, cheeses, and sour cream to add protein.

Article Source: http://www.articlesbase.com/salads-articles