6 eggs, hard-cooked and peeled
2 cups (500 mL) iceberg lettuce, shredded
6 stalks celery, cut diagonally
1 green pepper, cut in strips
6 green onions, chopped
1 cup (250 mL) frozen peas, thawed
1 cup (250 mL) light mayonnaise
2 Tbsp (30 mL) vinegar
2 Tbsp (30 mL) sugar
1/2 lb. (250 g) bacon, cooked and crumbled
2 Tbsp (30 mL) Parmesan cheese
For information about how to hard-cook your eggs, please click here.
Chop 4 eggs for dressing, slice 2 for garnish. Line bottom of a large glass bowl with shredded lettuce. Top this with a layer each of celery, green pepper and onions. Top with green peas. Mix together mayonnaise, vinegar, sugar and chopped egg. Pour over salad, cover with plastic wrap and chill for 4 hours.
Before serving, sprinkle top with cheese, sliced egg and bacon bits. Garnish, if desired, with cherry tomatoes.
Makes 10 servings.
Carbohydrates: 11.7 g
Fat: 12.2 g
Protein: 11.7 g
Sodium: 678.9 mg