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Layered salad with iceberg lettuce and bacon

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Ingredients for 6 servings:

  • 1 iceberg lettuce
  • 1 bunch of chives, cut into rolls
  • 1 jar celery salad
  • 300 g peas (frozen)
  • 2 bell peppers, red
  • 1 jar salad – cream, light
  • 6 eggs, hard-boiled
  • 300 g bacon, streaky
  • 200 g cheese, grated (e.g. Gouda)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the iceberg lettuce, slice it, and layer it in a glass bowl. Then layer the finely chopped chives, celery, peas, and bell peppers one after the other in the bowl. Carefully spread the salad cream over it and arrange the egg slices on top. Dice the bacon and lightly fry it in a pan, drain off the bacon fat, let the cracklings cool slightly, and sprinkle them over the salad. Sprinkle the grated cheese on top and let the salad marinate for 24 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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