Layered Veggie Egg Salad Recipe

For a tasty twist on traditional layered vegetable salad, we added leftover egg salad to the mayonnaise version. Fresh spinach as well as lettuce adds interest to the colorful and crowd-pleasing variation.

This recipe is:

Quick

10-12 Servings
Prep/Total Time: 15 min.

Ingredients

1 cup Creamy Egg Salad
1/2 cup mayonnaise
2 tablespoons chopped green onion
4 cups torn spinach
1 cup shredded carrot
8 cups torn lettuce
1 medium red onion, chopped
1 cup frozen peas, thawed
2 medium tomatoes, seeded and chopped
1-1/2 cups (6 ounces) shredded cheddar cheese
8 bacon strips, cooked and crumbled

Directions

In a bowl, combine the egg salad, mayonnaise and green onion. In a 2-1/2-qt. glass serving bowl, layer the spinach, carrot, lettuce, red onion, peas and tomatoes (do not toss). Spread egg salad mixture over top; sprinkle with cheese and bacon. Yield: 10-12 servings.

Layered Veggie Egg Salad published in Quick Cooking March/April 2002, p42

Beth Layman :)

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