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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Tiny shrimp make this salad something special. Layered with romaine, green pepper, onion, peas, cheese and crumbled bacon, this pretty salad never lasts long when my mom makes it. -Jacinta Ransom, South Haven, Michigan Ingredients:
1 pound torn romaine |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 package (10 ounces) frozen peas |
1-1/2 cups mayonnaise |
2 cups (8 ounces) shredded cheddar cheese |
1 can (4 ounces) tiny shrimp, rinsed and drained |
4 bacon strips, cooked and crumbled |
1 medium tomato, cut into wedges |
3 hard-cooked eggs, cut into wedges |
paprika and minced fresh parsley |
Directions:
1. In a large bowl, layer the romaine, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate for at least 2 hours or overnight.
2. Just before serving, top with the shrimp, bacon, tomato and eggs. Sprinkle with paprika and parsley. Yield: 8-10 servings.
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