Hang tight!
"A favourite of the Laviolette family, this colourful salad is great for picnics and barbecues." — Egg Farmers of Ontario
Watch video tips and tricks
1 head iceberg lettuce, shredded
2 cups chopped orange sweet peppers
2 cups sliced mushrooms
2 cups sliced celery
1 cup mayonnaise
12 hard-boiled (cooked) eggs, peeled and chopped
1 cup grated cheese
* Percent Daily Values are based on a 2,000 calorie diet.
Layered Vegetable Salad
Serving Size: 1/12 of a recipe Servings Per Recipe: 12 Amount Per Serving Calories: 266 Calories from Fat: 209
See how to make Chef John’s favorite fresh sweet corn salad.
See how to make a delicious salad with fresh peaches and bitter greens.
See how to make a classic salad with garlic croutons and a creamy dressing.
