Deep Dish Layered Salad

Brown sugar gives the mayonnaise dressing a sweet richness, and curry and garlic powder give it a bit of nip. Once the veggies and eggs are sliced, chopped and shredded, you layer the salad, finishing with the dressing on the top. Sprinkle with bacon bits and Parmesan cheese.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 396 Calories

Ingredients

• 2 eggs
• 2 tablespoons brown sugar
• ½ teaspoon garlic powder
• 2 tablespoons grated Parmesan cheese
• 1 cup chopped celery
• 1 cup chopped green onions
• 2 cups frozen green peas, thawed
• 2 cups sliced fresh mushrooms
• 1 cup chopped green bell pepper
• ½ teaspoon curry powder
• 2 cups mayonnaise
• 1 ½ heads iceberg lettuce - rinsed, dried, and shredded
• 2 tablespoons bacon bits

Recipe Instructions

Step 1

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.

Step 2

Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.

Step 3

Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.