Monday, May 12, 2014

Layered Salad

1/2 small lettuce, shredded
250g finely chopped mushrooms
1 cup tasty grated cheese
2 tsp lemon juice
1 cup frozen peas
3 hard boiled eggs, diced
2 tsp french mustard
2 tbs sour cream.

Place in large bowl in layers

Make Dressing -
1 cup mayonnaise
1 tbs sour cream
2 tsp French mustard
2 dsp lemon juice

Method: Mix together and pour over salad, leave overnight (refrigerated) if possible or make the same day. Place a layer of finely diced tomatoes and spring onions or red onions and parsley. Top off with crispy diced bacon.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.18

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