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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 18 |
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This recipe comes from Jan Roark. It was made at my son's cooking class. I'm putting it here for future use. Ingredients:
lettuce or mixed greens |
1 1/2 cups chopped celery |
1/2 cup chopped green onion |
1 (8 ounce) package frozen peas |
1 cup shredded cheese |
1 (4 ounce) can water chestnuts, drained and chopped |
1/2 cup bell pepper, chopped small |
1/2 cup broccoli, chopped |
1 cup plain yogurt |
1 cup mayonnaise |
2 teaspoons sugar |
1/4 teaspoon garlic powder |
1/4 teaspoon seasoning salt |
1/2 cup parmesan cheese |
bacon bits |
cherry tomatoes, halved |
3 hard-boiled eggs, chopped |
Directions:
1. In a glass dish or serving bowl, layer lettuce, celery, green onions, frozen peas, shredded cheese, water chestnuts, bell pepper, and broccoli.
2. Mix together mayonnaise and yogurt.
3. Add garlic powder, seasoning salt, and sugar.
4. Spread over salad.
5. Sprinkle with parmesan cheese.
6. Put in refrigerator over night.
7. When ready to serve, top with bacon bits, cherry tomatoes, and chopped eggs.
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