- Layer ingredients in a trifle bowl or a 9" x 13" glass dish. Begin by layering the greens first, either combining the greens or layering each type of green individually. Then layer the remaining ingredients: shredded cheese, water chestnuts, red onion, grape tomatoes, mushrooms, green peas, and hard boiled eggs in order listed or as you desire. Sprinkle hard boiled eggs with paprika.
- In a small bowl, mix mayonnaise with sugar. Spread mixture evenly over the last layer of salad. Sprinkle freshly grated Parmesan cheese on top and cover with plastic wrap.
- Refrigerate overnight or for as long as 24 hours. Immediately before serving, sprinkle with crumbled bacon.
Serves 6 as a main entree; serves approximately 12 as a side dish.
|Cook Time: 30 minutes|
Container: Trifle bowl, deep clear glass bowl or 9 x 13 ceramic bakeware
|-||2 cups spring greens or herb salad mix|
|-||2 cups arugula|
|-||2 cups baby spinach|
|-||1 1/2 cups shredded Cheddar cheese|
|-||8 ounces sliced water chestnuts|
|-||1 small red onion thinly sliced|
|-||2 cups grape tomatoes (may cut in half if desired)|
|-||8 ounces fresh mushrooms, sliced|
|-||10 ounces frozen green peas, blanched and drained|
|-||3 to 4 hard boiled eggs, sliced|
|-|| paprika - sprinkle on eggs for garnish (optional)|
|-||1 3/4 cups mayonnaise (add additional mayonnaise if desired)|
|-||1 tablespoon sugar|
|-||1/2 cup grated Parmesan cheese|
|-||4 to 6 slices bacon, cooked and crumbled|