Rating: 4.5 stars
64 Ratings
  • 5 star values: 45
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

This green salad features Romaine lettuce, and is topped with hard boiled eggs, peas, bacon, cheese.

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Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Slice egg with an egg slicer, or just crumble.

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  • Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned.

  • Spread Romaine lettuce evenly over the bottom of a 9x13 inch baking dish. Layer crumbled bacon, thawed peas, and eggs over the lettuce.

  • In a small bowl, mix together mayonnaise, milk, and sugar until smooth. Pour evenly over salad, and top with cheese. Chill in the refrigerator for 2 hours. Serve.

Nutrition Facts

611 calories; protein 19.8g; carbohydrates 14.5g; fat 53.6g; cholesterol 209.2mg; sodium 741.9mg. Full Nutrition
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