Ingredients
- 4 cups chopped romaine lettuce (pre-chopped)
- 4 cups baby arugula
- 1/2 cup chopped red onion
- 150 grams grape tomatoes (halved, 2 cups)
- 4 large eggs (hard-cooked, chopped, may use pre-cooked to save time)
- 4 ounces bacon (pre-cooked, finely chopped, 4 slices)
- 270 grams green peas (frozen petite, thawed, 2 cups)
- 1/2 cup mayonnaise
- 4 ounces Greek yogurt (plain, 1/2 cup)
- 1/4 cup buttermilk
- 1 teaspoon cider vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon dried dill
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/8 teaspoon kosher salt
- 1 garlic clove, grated
- 3 ounces cheddar cheese (shredded, sharp cheddar, about 3/4 cup)
- 1 tablespoon fresh minced chives
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.