| Prep | Cook | Serves |
|---|---|---|
| 10 - 15 Minutes | N/A | 12 |
Ingredients
- 1 head iceberg lettuce, chopped*
- 5 ounces baby spinach*
- Salt and pepper, to taste
- 6 whole hard-boiled eggs, chopped
- 12 ounces bacon, cooked and chopped*
- 1 clamshell cherry tomatoes, halved or quartered depending on size*
- 1 bunch green onions, thinly sliced*
- 8 ounces cheddar cheese, grated*
- 1 10-ounce bag of frozen peas, partially thawed*
Dressing:
- ½ cup mayonnaise
- ½ cup sour cream*
- 1 tablespoon sugar
- Chopped fresh dill, for topping
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth
Instructions
- In a clear glass bowl, layer the salad ingredients in order starting with the lettuce, concentrating the ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
- Combine the dressing ingredients in a separate bowl and mix well.
- Pour over the top of the peas and spread to cover, bringing the dressing all the way out to the edges of the bowl.
- Sprinkle with fresh dill.
- Cover and refrigerate for up to 8 hours. Toss just before serving.
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth