Wow the crowd with a Blue Ribbon Layered Salad. This Blue Ribbon Layered Salad includes hard-cooked eggs, cheddar cheese and crumbled cooked bacon.
What You Need
Original recipe yields 10 servings
4 cups loosely packed torn romaine lettuce
1 cup sliced radishes
2 cups frozen peas, thawed
1 red pepper, chopped
5 hard-cooked egg s, quartered
4 green onions, chopped
1 cup KRAFT Shredded Sharp Cheddar Cheese
4 slices cooked OSCAR MAYER Bacon, crumbled
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. sugar
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Let's Make It
Place lettuce in large clear bowl; cover with layers of next 7 ingredients.
Mix remaining ingredients until blended; spread over salad, completely covering top layer.
Refrigerate several hours. Toss just before serving.
Save 40 calories and 6g of total fat, including 1.5g of sat fat, per serving by preparing with KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
How to Serve
Use tongs to easily toss the salad with the dressing.
Salad can be refrigerated up to 24 hours before tossing and serving.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.