Eight Layer Salad

EIGHT LAYER SALAD

Ingredients:
3 romaine hearts
16 oz. frozen baby green peas
2 bunches of green onions / scallions
12 oz. shredded sharp cheddar cheese
16 oz bacon
6 hard-boiled eggs

Seasonings:
salt
pepper
garlic salt
cayenne pepper
paprika

Topping: Blend the following ingredients in a bowl and set aside:
1-1/4 cup Kraft Miracle Whip
1/4 cup sour cream
3 Tbsp. creamy horseradish sauce
3 sweetener packages
Dash of garlic salt
1/2 tsp. of cayenne pepper


Preparation:

Green peas: Thaw in dish while the bacon and eggs are cooking.
Romaine lettuce: Shred
Bacon: Cut the bacon slices into strips before frying slowly to be crispy and easy to crumble. Drain the bacon and when it has cooled, crumble into tiny pieces.
Eggs: Hard boil eggs. Chop into small pieces.
Romaine Hearts: Peel off the outer leaves, wash, and dry with paper towels. Chop into small pieces and set aside in a bowl.
Green Onions/Scallions: Wash, dry with paper towels, cut off roots and upper tips. Cut into tiny s


Layering:

Use a large see-through bowl to display the layers of the salad.
1. Use about 1/2 of your chopped romaine spread evenly on the bottom of your bowl; lightly season with salt and pepper.
2. Spread the chopped egg; lightly season with salt and pepper.
3. Spread the green peas; lightly season with salt and pepper.
4. Spread the remaining 1/2 of the chopped romaine; lightly season with salt and pepper.
5. Spread the crumbled bacon - do not add salt and pepper as the bacon has enough salt.
6. Spread 1/2 of the chopped green onions; lightly season with salt and pepper.
7. Spread the shredded cheddar cheese; lightly season with salt and pepper.
8. Add the topping and carefully spread evenly as though you are icing a cake. Add the remainder of the green onions. Sprinkle a dash of paprika.


Refrigerate your salad for 12-24 hours before serving.

When you are ready to serve, mix your salad so that the topping and layers are distributed evenly.

It tastes even better the next day; if there are any leftovers.



Sue Czubak