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–+ servings

Deep Dish Layered Salad

Gorgeously nestled in its bowl and crowned with a creamy dressing, Deep Dish Layered Salad is a guest-approved way to get a variety of veggies.
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Servings 12

Ingredients
  

  • 4 Nature's Yoke eggs
  • 1 head iceberg lettuce, rinsed, dried and shredded
  • 2 Romaine lettuce hearts, rinsed and shredded
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1 cup chopped green onions
  • 2 cup sliced fresh mushrooms
  • 2 cup frozen peas, thawed
  • 2 tbsp real bacon bits
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp shredded cheddar cheese

Dressing

  • 2 cup mayonnaise
  • 2 tbsp brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp curry powder

Instructions
 

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove the eggs from hot water; cool, peel and chop three eggs. Slice one egg and put aside for garnish.
  • Mix two kinds of lettuce together.
  • Layer half of the lettuce in the bottom of a large bowl.
  • Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and chopped eggs.
  • Top with remaining lettuce.
  • Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder.
  • Spread evenly over top of salad. Sprinkle with bacon bits and cheese.
  • Garnish with sliced egg.
  • Refrigerate until ready to serve.