Cathleen's Kitchen

LAYERED SALAD

Ingredients:
1 iceberg head of lettuce
baby frozen peas
4-6 green onions, chopped
5-6 hard boiled eggs finely grated
Mayonnaise
1-2 TBLsps. sugar (mix in with mayonnaise before layering)
Finely grated cheddar cheese

In the bottom of a large bowl, layer iceberg lettuce. You may have to use a whole head depending on the size of your bowl. Next, layer baby frozen peas (not cooked), a layer of chopped green onions, a layer of finely chopped hard boiled eggs, a layer of mayonnaise mixed with 1 to 2 tablespoons of sugar, ensure the mayonnaise covers the entire top and is thick enough to seal the layers underneath as this is what keeps everything fresh. (DO NOT USE MIRACLE WHIP) Top with finely grated cheddar cheese. This salad can be made 12 to 24 hours ahead of time as the mayonnaise seals everything inside.

This recipe is the courtesy of Grace Horn.

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