|
|
|
1 qt. bite size lettuce 1 c. chopped green bell pepper 1 c. chopped celery 1 (10 oz.) pkg. frozen peas, thawed 1/4 c. minced onion 10 hard-boiled eggs, sliced 1 c. shredded Cheddar cheese 1 (16 oz.) bottle light buttermilk salad dressing Layer lettuce, green pepper, celery, peas and onion in large salad bowl. Reserve center slices of egg for garnish. Layer remaining egg slices and half the cheese over vegetables. Spread dressing over salad, sealing to edges. Sprinkle with remaining cheese. Chill, covered, for 2 hours to overnight. Garnish with reserved egg slices and parsley. Yields 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |