Deep Dish Layered Salad

SUBMITTED BY: Nancy PHOTO BY: What a Dish!

"It's the dressing that makes this salad so delicious. This can be made the night before, and you can also use grated Cheddar cheese instead of Parmesan."

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

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INGREDIENTS

2 eggs
1 1/2 heads iceberg lettuce - rinsed, dried, and shredded
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed
2 tablespoons bacon bits
2 tablespoons grated Parmesan cheese
2 cups mayonnaise
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon curry powder

READ REVIEWS (67)

DIRECTIONS

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.
Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.
Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.

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REVIEWS

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Reviewed on Jul. 23, 2003 by GINAH1

Big hit at our Christmas progressive dinner with the neighbors!

25 users found this review helpful

Reviewed on Mar. 27, 2003 by AJRHODES3

As stated many times over previously . . . this is a FABULOUS recipe. My family all loved it. I cut it in half and it was just enough for 8 people as a side dish. I didn't change a thing but my curry powder wasn't the freshest so would probably add a bit more next time. It is great to have these recipes for food items that can be made ahead of time . . . they are such time and nerve savers when entertaining.

16 users found this review helpful

Reviewed on Aug. 28, 2005 by What a Dish!

My mom makes a salad like this for Thanksgiving and I love it! I like this version because the mayo dressing is "jazzed up" with the garlic and curry powder. I threw the parm cheese right into the dressing and put cheddar all over the top of this salad. I omitted the mushrooms, used an orange pepper, and cooked about 7 pieces of bacon and crumbled them. I also used light mayo. This one is a keeper!

14 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 396

Total Fat: 36.9g
Cholesterol: 70mg
Sodium: 381mg
Total Carbs: 12.7g
Dietary Fiber: 3.5g
Protein: 5.9g

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