Vegetable Layered Salad Recipe

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0 votes | 990 views
Servings: 12


Cost per serving $1.08 view details


  1. Prepare salad day before serving. Cook peas as label directs, omitting butter; drain. Shred lettuce. In large shallow glass bowl, make bottom layer of lettuce. Then layer green pepper, onions, celery and peas. Spread with mayonnaise, sprinkle with cheese. Chill, covered, till serving time. Cut tomatoes into cubes. Arrange in single layer in large pie plate; sprinkle with oil and vinegar dressing. Chill, covered.
  2. Next day, cook bacon till crisp, drain on paper towels; crumble. Drain tomatoes. Arrange tomato cubes on top of salad. Pour on rest of oil and vinegar dressing. Garnish with olives, Large eggs and bacon arranging in rows. Don't toss, spoon through layers so each serving has some of each layer. Makes 10 plus servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 193g
Recipe makes 12 servings
Calories 533  
Calories from Fat 476 89%
Total Fat 53.71g 67%
Saturated Fat 9.0g 36%
Trans Fat 0.23g  
Cholesterol 105mg 35%
Sodium 394mg 16%
Potassium 258mg 7%
Total Carbs 7.33g 2%
Dietary Fiber 2.1g 7%
Sugars 3.69g 2%
Protein 7.16g 11%
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