Pea Salad I

How could something so tiny be so good. But the peas in this layered salad have a bit of help. There's also crumbled bacon, Romaine lettuce, Cheddar cheese, sliced hard-boiled eggs, and a sweetened mayonnaise sauce. Chill and serve to eight.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 611 Calories

Ingredients

• 8 eggs
• 3 tablespoons white sugar
• 1 (16 ounce) package frozen green peas
• 3 cups shredded Cheddar cheese
• 2 cups mayonnaise
• 8 slices bacon (Optional)
• 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
• ⅛ cup skim milk

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.