Layered Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 cup chopped cauliflower
- 2 tbsp. sugar
- 1 red onion chopped
- for the dressing:
- 1 large head lettuce (or a combination of red-leaf and bib
- 8 oz. spinach
- 1 lb. bacon
- 8 hard-boiled eggs
- 2 to 3 whole tomatoes chopped
- 10 oz. shredded cheddar cheese
- 1 (10-oz.) package frozen green peas thawed
- sea salt and fresh-ground pepper
- 1 1/4 cup mayonnaise
- 2/3 cup gratedâ parmesanâ cheese (i prefer to grate fresh)
- Carbohydrate 12.5114833241946 g
- Cholesterol 300.889726461095 mg
- Fat 55.0305467014895 g
- Fiber 1.09026357216214 g
- Protein 23.0890077012602 g
- Saturated Fat 19.4960558007805 g
- Serving Size 1 1 Serving (253g)
- Sodium 1076.39959668515 mg
- Sugar 11.4212197520324 g
- Trans Fat 14.8739442841815 g
- Calories 640 calories
Cook and crumble bacon. Set aside. In a clear glass bowl, add lettuce and then a generous sprinkling salt and pepper. Add spinach and another sprinkling of salt and pepper. Layer remaining ingredients in the order they appear, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas. Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Cover and refrigerate for up to 8 hours. Before serving, garnish the top of the salad with a little of whatever leftover ingredients you might have: egg, bacon, or a sprinkling of peas. Toss just before serving.
