Layered salad with cheese and bacon
Layered salads are traditionally prepared for the festive table. They look great and can usually be made well in advance of the holiday.
Ingredients
Servings 4–6- 50 g baby spinach
- a quarter of a head of iceberg lettuce
- half a purple sweet onion
- 1 - 2 sweet red peppers
- 200 g green peas
- 2 medium carrots
- 200 g cheddar cheese
- 4 boiled eggs
- 100 g thin slices of bacon
- small bunch of dill
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 1/4 cup cream
- salt, freshly ground black pepper
Cooking
Step 1
For dressing, mix mayonnaise, sour cream and cream, beat the mixture with a whisk, salt and pepper. Finely chop the dill and add to the dressing.
Step 2
Peel the sweet pepper from seeds and stalk, cut into strips. Peel the carrots, cut into thin strips. Cut the onion into feathers. Peel the eggs and cut into slices. Grate the cheese on a fine grater.
Step 3
Dip the green peas in boiling salted water and cook for 3 minutes. Drain in a colander and rinse with cold water. Discuss.
Step 4
Heat up a frying pan and fry the bacon until golden brown. Lay out on paper towels to remove excess grease. Cut the bacon into small pieces.
Step 5
Layer the spinach, carrots, peas, onions, bell peppers, and iceberg lettuce in a clear salad bowl. Then pour dressing over salad and sprinkle with cheese. Level the surface and lay out the egg circles. Place bacon in the center before serving.