Monday, May 8, 2006

LAYERED GREEN SALAD

—Kathie Rutherford

In a clear glass bowl, layer the following ingredients:
Broken up pieces of lettuce
Diced tomatoes
Grated carrots
Chopped green onions
Sliced olives
Chopped hard boiled eggs
Frozen green peas (Place the peas in a sieve and quickly rise with cold water to take off ice crystals.)

Cover bowl with clear, plastic wrap and refrigerate so the flavors blend for several hours. May add cooked chicken or other meat to the top just before serving. Serve with salad dressing. May use other veggies such as green peppers, cauliflower or broccoli.

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