Layered Lettuce Salad

Layered Lettuce Salad takes about 15 minutes from beginning to end. For 99 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This salad has 265 calories, 8g of protein, and 22g of fat per serving. This recipe serves 12. This recipe from Taste of Home requires cooked bacon strips, dill, sour cream, and hard cooked eggs. 131 person were glad they tried this recipe. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 57%. Similar recipes include Overnight Layered Lettuce Salad, Overnight Layered Lettuce Salad, and Quick Layered Lettuce Salad.

Servings: 12

Preparation duration: 15 minutes

 

Ingredients:

6 bacon strips, cooked and crumbled

Fresh dill sprigs, optional

1 teaspoon dill weed

3/4 teaspoon dried basil

1 cup minced fresh parsley

4 hard-cooked eggs, sliced

1 medium head lettuce, torn

1-1/2 cups mayonnaise

1 package (10 ounces) frozen peas, thawed and patted dry

1/8 teaspoon pepper

1 small red onion, chopped

1/2 teaspoon salt

1 cup (4 ounces) shredded cheddar cheese

1/2 cup sour cream

2 large tomatoes, chopped

Equipment:

bowl

Cooking instruction summary:

Directions In a large salad bowl, layer in order the lettuce, parsley, eggs, tomatoes, peas, bacon, cheese and onion. In a small bowl, combine mayonnaise, sour cream, dill, basil, salt and pepper. Carefully spread on top of salad. Cover and refrigerate for several hours or overnight. Garnish with dill sprigs if desired. Yield: 12 servings. Originally published as Layered Lettuce Salad in Country ExtraMarch 1995, p49 Nutritional Facts 1 cup equals 335 calories, 30 g fat (7 g saturated fat), 101 mg cholesterol, 423 mg sodium, 7 g carbohydrate, 2 g fiber, 8 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large salad bowl, layer in order the lettuce, parsley, eggs, tomatoes, peas, bacon, cheese and onion. In a small bowl, combine mayonnaise, sour cream, dill, basil, salt and pepper. Carefully spread on top of salad. Cover and refrigerate for several hours or overnight.

2. Garnish with dill sprigs if desired.


Nutrition Information:

Quickview
264k Calories
8g Protein
22g Total Fat
7g Carbs
8% Health Score
Limit These
Calories
264k
13%

Fat
22g
35%

  Saturated Fat
6g
40%

Carbohydrates
7g
3%

  Sugar
4g
5%

Cholesterol
88mg
30%

Sodium
381mg
17%

Get Enough Of These
Protein
8g
17%

Vitamin K
133µg
127%

Vitamin C
22mg
27%

Vitamin A
1337IU
27%

Phosphorus
154mg
15%

Selenium
9µg
14%

Folate
53µg
13%

Vitamin B2
0.21mg
12%

Calcium
116mg
12%

Manganese
0.23mg
11%

Fiber
2g
10%

Vitamin B1
0.14mg
10%

Potassium
303mg
9%

Vitamin E
1mg
8%

Vitamin B6
0.16mg
8%

Zinc
1mg
8%

Iron
1mg
8%

Vitamin B3
1mg
6%

Magnesium
24mg
6%

Vitamin B12
0.36µg
6%

Vitamin B5
0.51mg
5%

Copper
0.1mg
5%

Vitamin D
0.52µg
3%

covered percent of daily need
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