Recipe by Gerri Ewart
"This green salad features Romaine lettuce, and is topped with hard boiled eggs, peas, bacon, cheese."
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romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 (16 ounce) package
frozen green peas
shredded Cheddar cheese
I had ladies from Relief Society and served a salad bar/dessert menu. This salad was on it, mostly because it elminates the need for several different bottles of dressing. There's some magic that goes on between the frozen peas and the other veggies because you've never had a salad come out so crisp. For extra color and flavor I add a shredded carrot layer, a sliced radish layer, and as always, a chopped celery layer. Once in a while I also add sliced water chestnuts.I used light mayo and added about 1/4 of an envelope of Ranch mix to the dressing. I believe it works out better to put the egg and bacon on top of the dressing rather than under. Also I used half the cheese and that seemed like plenty.
The best I can say is blah. The dressing was not good at all - like a big blob of mayo on your salad. :(
I served this at one of my barbecues and everyone loved it! There was none left! You can make this lower in fat be using turkey bacon, light mayo and skim milk.
Well, I didn't quite follow the recipe to a "T", but recipes are just guidelines, right? Anyways, I only added 4 eggs, skipped the lettuce, used Miracle Whip instead of mayo and less than a cup, no sugar, and only about 1 cup of shredded cheddar. I boiled my eggs 8 minutes, just because that's always how I've made hard boiled eggs, I'm not sure what the difference would be - they turned out fine. By my calculations, I've cut the calories and fat by half or more. I didn't layer, just mixed it all together. Still, this tastes great! And with the adjustments, it's something we can eat more than once a year without feeling toooo guilty!
This is a great buffet salad. I did add chopped celery and green onions as an additional layer. I used less sugar in the dressing and added salt and pepper. I used a lasagna casserole and it was a great presentation.
As a native Iowan and growing up eating this home cooked salad, I think this recipe is top notch.
A classic I grew up loving; thanks for posting it! I took it to Thanksgiving last year and the bowl was cleaned out. Ensure the peas are thawed because they won't thaw in 2 hours in the fridge once the salad is assembled.
Made this for a ladies luncheon. Looked lovely tasted very good and got several requests for recipe Use a simple glass bowl
* Percent Daily Values are based on a 2,000 calorie diet.
Pea Salad I
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 482
This is a salad your guests will enjoy seeing just as much as eating.
Watch how to make spinach salad with tangy, hot-bacon dressing.
Kickin' chicken BLT salad, oh my!