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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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For a tasty twist on traditional layered vegetable salad, we added leftover egg salad to the mayonnaise version. Fresh spinach as well as lettuce adds interest to the colorful and crowd-pleasing variation. Ingredients:
1 cup creamy egg salad |
1/2 cup mayonnaise |
2 tablespoons chopped green onion |
4 cups torn spinach |
1 cup shredded carrot |
8 cups torn lettuce |
1 medium red onion, chopped |
1 cup frozen peas, thawed |
2 medium tomatoes, seeded and chopped |
1-1/2 cups (6 ounces) shredded cheddar cheese |
8 bacon strips, cooked and crumbled |
Directions:
1. In a bowl, combine the egg salad, mayonnaise and green onion. In a 2-1/2-qt. glass serving bowl, layer the spinach, carrot, lettuce, red onion, peas and tomatoes (do not toss). Spread egg salad mixture over top; sprinkle with cheese and bacon. Yield: 10-12 servings.
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