Make Ahead Layered Salad
Recipe: #25409
January 03, 2017
Categories: Salads, Main Dish Salad, Vegetable Salad, Bacon, Eggs, Lettuce, Southern, One-Pot Meal, July 4th, Labor Day, Potluck, Gluten-Free, Low Carbohydrate, Fresh Tomatoes, more
"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."
Ingredients
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 by Step Method
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
No special items needed.