1 quart bite-sized pieces salad greens (about 8 ounces)
1 cup chopped green pepper
1 cup chopped celery
1 10-ounce package frozen peas, separated*
1/4 cup minced onion
10 hard-cooked eggs, sliced
1 cup shredded Cheddar cheese (4 ounces), divided
2 cups bottled buttermilk dressing (16 ounces)
Servings: 6
On bottom of large salad bowl or 13 × 9 × inch baking dish, evenly distribute salad greens. Evenly layer green pepper, celery, peas and onions over greens. Reserve center slices from 1 egg for garnish. Layer remaining egg slices over vegetables. Sprinkle with 1/2 cup of the cheese. Spread dressing evenly over salad and sprinkle with remaining cheese. Cover and chill to blend flavors. Garnish with reserved egg slices. For each serving, serve a portion of all layers.
Notes: *Rap package against counter edge to separate.
1 cup chopped green pepper
1 cup chopped celery
1 10-ounce package frozen peas, separated*
1/4 cup minced onion
10 hard-cooked eggs, sliced
1 cup shredded Cheddar cheese (4 ounces), divided
2 cups bottled buttermilk dressing (16 ounces)
Servings: 6
On bottom of large salad bowl or 13 × 9 × inch baking dish, evenly distribute salad greens. Evenly layer green pepper, celery, peas and onions over greens. Reserve center slices from 1 egg for garnish. Layer remaining egg slices over vegetables. Sprinkle with 1/2 cup of the cheese. Spread dressing evenly over salad and sprinkle with remaining cheese. Cover and chill to blend flavors. Garnish with reserved egg slices. For each serving, serve a portion of all layers.
Notes: *Rap package against counter edge to separate.
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