January 03, 2017
Fresh Tomatoes, Salads, Main Dish Salad,
Vegetable Salad, Pork, Bacon, Eggs, Vegetables, Lettuce , Southern, Cooking For A Crowd, Make-Ahead, One-Bowl Does it!, No-Cook, Entertaining, July 4th, Labor Day, Ladies Luncheon, Potluck, Summer, Weeknight Meals, Refrigerator, Gluten-Free, Low Carbohydrate more
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"This recipe can be made quickly by using pre-chopped vegetables and pre-cooked eggs. You can also make it a day ahead of time, storing it in the refrigerator."
Combine lettuce and arugula in a large glass bowl.
Arrange onions over greens in an even layer. Top with halved tomatoes. Sprinkle eggs over tomatoes, and then bacon over the eggs. Spread the peas over the bacon.
Combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Spread the mayonnaise mixture over the peas. Top with cheese and chives.
Can be stored in the refrigerator for up to 1 day.
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