Layered Vegetable Salad
Layered Vegetable Salad
A favourite of the Laviolette family, this colourful salad is great for picnics and barbeques. For versatility, almost any kind of vegetable or cheese can be added to make it a classic for your family.
"Eggs-pert" Advice
- This recipe tastes best if prepared 24 hours before serving.
- Use a bowl that holds about 16 cups (4 L). A clear bowl will show off the salad’s layers.
-
Between the layers of lettuce and eggs, vary the vegetables as you wish. Try carrots, onions, sweet peppers, green peas, broccoli, cucumbers, celery, etc. For visual appeal, choose vegetables with different colours. The cheese can also be varied (e.g. old Cheddar, Swiss, mozzarella).
Serving: 12 servings
Prep. Time: 15 minutes
Cooking Time: refrigerate for 24 hours
Ingredients:
1 head iceberg lettuce, shredded
2 cups (500 mL) chopped orange sweet peppers
2 cups (500 mL) sliced mushrooms
2 cups (500 mL) sliced celery
1 cup (250 mL) mayonnaise
12 hard-boiled (cooked) eggs, peeled and chopped
1 cup (250 mL) grated cheese
Directions:
Place half of the lettuce in the bottom of a large bowl. Add a layer each of half of the peppers, mushrooms and celery.
Spread ½ cup (125 mL) mayonnaise over the celery. Layer remaining lettuce, peppers, mushrooms and celery.
Top with eggs, then spread remaining mayonnaise over eggs.
Sprinkle cheese over mayonnaise, then top with bacon bits, if using.