Layered creamy garden salad Recipe

Name: Layered creamy garden salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Lettuce; 250 grams Frozen baby peas; 2 Hard boiled eggs; 250 grams Mushrooms; 125 grams Cheese; 250 ml Mayonnaise; 2 tsp French mustard; 2 tbsp Sour cream; 1 tbsp Lemon juice; 6 Shallots (sliced); 2 Tomatoes; 5 Rashers of bacon; 2 tbsp Chopped parsley

Servings: persons

1/2 Lettuce
250 grams Frozen baby peas
2 Hard boiled eggs
250 grams Mushrooms
125 grams Cheese
250 ml Mayonnaise
2 tsp French mustard
2 tbsp Sour cream
1 tbsp Lemon juice
6 Shallots (sliced)
2 Tomatoes
5 Rashers of bacon
2 tbsp Chopped parsley

1
Shred lettuce coarsely, place in salad bowl
2
Sprinkle uncooked frozen baby peas over lettuce
3
Push eggs through sieve and combine with finely sliced mushrooms & spread over peas
4
Sprinkle grated cheese over eggs and mushrooms
5
Combine mayonnaise, sour cream, mustard, lemon juice and shallots & pour over cheese
6
Cover and refrigerate for 4 hours or overnight
7
Chop bacon finely, fry in pan until crisp
8
Top with tomato wedges, bacon & parsley
9
ENJOY!

1394

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 Lettuce, 250 grams Frozen baby peas, 2 Hard boiled eggs, 250 grams Mushrooms, and more.

Yes, Layered creamy garden salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Layered creamy garden salad

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