I know its not salad weather here in Northern part of world but this is THE best salad ever courtesy of our friends Jen & Ken in Tasmania.
Layered Garden Salad
1/2 lettuce
250 g (2 cups) frozen peas
2 hard boiled eggs
250g mushrooms
125g tasty cheese
2 tablespoons sour cream
2 teaspoons french mustard
1 teaspoon lemon juice
6 shallots
1 tomato
4 rashers of bacon
2 tablespoons chopped parsley
Shred lettuce coarsely, place in salad bowl.( clear glass salad bowl with straight sides is the best) Sprinkle uncooked frozen peas over lettuce.. Push eggs through a sieve combine with sliced mushrooms and spread over peas. Top with grated cheese.
Combine mayonnaise, sour cream, mustard, lemon juice and shallots, pour over cheese.
Cover, refrigerate several hours or overnight. Chop bacon finely, fry in pan until crisp, drain. Top with tomato wedges, cool bacon and parsley before serving.. Serves 6 to 8
1/2 lettuce
250 g (2 cups) frozen peas
2 hard boiled eggs
250g mushrooms
125g tasty cheese
2 tablespoons sour cream
2 teaspoons french mustard
1 teaspoon lemon juice
6 shallots
1 tomato
4 rashers of bacon
2 tablespoons chopped parsley
Shred lettuce coarsely, place in salad bowl.( clear glass salad bowl with straight sides is the best) Sprinkle uncooked frozen peas over lettuce.. Push eggs through a sieve combine with sliced mushrooms and spread over peas. Top with grated cheese.
Combine mayonnaise, sour cream, mustard, lemon juice and shallots, pour over cheese.
Cover, refrigerate several hours or overnight. Chop bacon finely, fry in pan until crisp, drain. Top with tomato wedges, cool bacon and parsley before serving.. Serves 6 to 8
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