"This is a wonderful recipe which can have ingredients added or subtracted. Even if there is only two of you to eat it, don't cut the recipe in half because I'm sure you'll want more." — FRANCESWOOD
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lettuce, torn into small pieces
1 (8 ounce) can
1 (16 ounce) package
frozen green peas
bacon - cooked and crumbled
This went over really big with my family and co-workers. The seasonings in the mayonaise was a great touch that really made the extra difference. I also added cheddar cheese on the top. It was outstanding!!
I found it to have too much mayo. I had to later mix it all together and added more lettuce. If I make again I will use 1/2 the mayo
This recipe is very similar to mine. I put a layer of chopped celery over the lettuce layer and I use chopped green onion instead of a regular onion. After the mayonnaise layer I put a big layer of grated Parmesion cheese, then I crumble 6 eggs over that and slice 2 tomatoes over the eggs and sprinkle real bacon bits over. I do not use season salt just 2 cups mayonnaise and 1/8 tsp. garlic powder. Very good.
I loved the ingredients in this salad and it is rather easy to prepare, especially since you can prepare it the day beforehand. I brought it to a potluck and was asked several times for the recipe!!
I love this salad! It's creamy and very tasty. The dressing just soaks right into all the vegetables. Try it.....i'm sure you'll love it too.
This is a "fantastic" salad for any buffet or potluck. I make it during the summer months and serve it with cold chicken for a easy summertime dinner...leftovers are even better the next day! So many of my friends have requested this recipe from me.
I made this for a school luncheon and it got rave reviews!!!
This salad was fantastic!!! I used a bag of romaine lettuce and added chopped bell pepper. I also used green onion for the onion. I've served it twice and have had at least a half dozen requests for the recipe. I love that it can mostly be made the night before. This one is going in my permanent recipe file!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 454
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