Old Fashioned Layer Salad Recipe You'll Love

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Bring a small pot of water to a boil.

Add 3 eggs and set a timer for 9 minutes.

Measure 2 cups of frozen peas and put them in boiling water.

Remove the rind from 4 to 5 rashes of bacon, chop into small pieces, and place in a fry pan without oil.

Turn the heat on low, add 1 to 2 tablespoons of water, and let the bacon render in its own fat until crispy.

Once the peas have boiled for a couple of minutes, remove and strain the water, letting them cool down.

After 9 minutes, crack the eggs and place them in a dish of water to make peeling easier.

Wash half a head of lettuce, discarding the outer leaves and cutting off the core.

Run water gently over the lettuce to help separate the leaves, then place them on a clean towel to dry.

Check the bacon, stir frequently until crispy, and let it cool down.

Peel the eggs by placing a spoon underneath the shell to help remove it easily.

Shred the washed lettuce and place it at the bottom of the salad dish.

Sprinkle the cooled peas over the lettuce.

Mash the hard-boiled eggs and sprinkle them on top of the peas.

Slice 200 grams of raw mushrooms thinly and layer them on top of the egg mixture.

Add 200 grams of grated tasty cheese on top of the mushrooms.

In a bowl, mix 1 cup of mayonnaise, 2 tablespoons of sour cream, 2 teaspoons of mustard, and 1 tablespoon of lemon juice until thoroughly combined.

Pour the dressing over the cheese layer.

Chop 3 spring onions and sprinkle them over the dressing.

Chop 2 tomatoes and place them on top, adding a sprinkle of pepper.

Chop some parsley and sprinkle it on top of the salad along with the cooled bacon.

Cover the salad and refrigerate it for at least 2 hours, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens