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Layered Veggie Salad

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
835 min
SERVINGS
8 servings
Dinner Salad
Layered Veggie Salad
Ingredients
  • 4 eggs
  • 1 head lettuce, torn into small pieces
  • 1 onion, chopped
  • 1 (8 ounce) can water chestnuts
  • 1 (16 ounce) package frozen green peas
  • 2 cups mayonnaise
  • 2 teaspoons white sugar
  • 1 teaspoon seasoning salt
  • 1/4 teaspoon garlic powder
  • 1/2 pound bacon - cooked and crumbled
  • 1 large tomato, chopped
Instructions
1
Place eggs in a large saucepan, ensuring they are fully submerged under water. Bring the mixture to a rolling boil, then cover and take it off the heat source. Allow the eggs to sit for 12 minutes, undisturbed. Remove the eggs and transfer them to a refrigerator-safe container to chill.
2
In a 9x13 inch dish, create layers of the lettuce, onion, water chestnuts, and peas.
3
In a medium-sized bowl, whisk together the mayonnaise, sugar, seasoned salt, and garlic powder until a smooth consistency is achieved. Spread the mixture evenly over the top of the peas, covering the entire surface. Cover the dish with a lid and refrigerate it overnight to allow the flavors to meld.
4
Once chilled, peel the hard-cooked eggs and chop them into bite-sized pieces.
5
Remove the salad from the refrigerator and top it with crispy bacon, chopped hard-cooked eggs, and sliced tomatoes.