Belinda's Blog

Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

Belinda has recently discovered the joy of online shopping and her favourite stores are AspinalofLondon.com, FloydShoes.co.uk, MarksandSpencer.com & DukeshillHam.co.uk.

Layered Salad

Published on Wednesday 11th July 2007

Serves – 6
Prep Time – about 30 minutes in total
Refrigerate overnight
Calories – approx 300 per serving

This is another delicious idea for a picnic or a summer lunch, and the great thing is that it’s best made the day before. You can vary it by adding chopped ham, cooked chicken or anything you like really! It looks pretty served in a glass bowl.

Ingredients

1 medium hearts of romaine lettuce
250g frozen peas
2 hard boiled eggs
250 mushrooms
125g strong cheddar, grated
1 cup mayonnaise
2 tbsp soured cream
1 tsp dijon mustard
1 tbsp lemon juice
6 spring onions, finely chopped
2 tomatoes
4 rashers bacon
2 tbsp chopped parsley

Shred the lettuce and place in the bottom of the bowl. Sprinkle the uncooked peas over the lettuce.

Finely chop the eggs and the mushrooms, mix them together and then spread over the peas. Top with the cheese.

In a separate bowl, mix the mayonnaise, soured cream, mustard, lemon juice and spring onions. Pour this mixture over the top of the salad and refrigerate overnight.

Grill the bacon until crispy, allow it to cool and then chop. Slice the tomatoes into wedges. Top the sald with the tomato wedges, bacon and parsley, and serve.

Please login below: