Make Ahead Layered Salad

10
Servings
25m
Prep Time
0m
Cook Time
25m
Ready In


"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."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (152.4 g)
  • Calories 184.9
  • Total Fat - 11.2 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 104.8 mg
  • Sodium - 433.3 mg
  • Total Carbohydrate - 8.9 g
  • Dietary Fiber - 1.5 g
  • Sugars - 3.2 g
  • Protein - 12.4 g
  • Calcium - 141.5 mg
  • Iron - 1.3 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 0.1 mg

Step 1

Combine lettuce and arugula in a large glass bowl.

Step 2

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.

Step 3

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.

Step 4

Can be stored in the refrigerator for up to 1 day.

Tips & Variations


No special items needed.

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