Ingredients[]
- 4 cups iceberg lettuce
- 1 cup mushrooms -- sliced ⅛" thick
- 1 cup snow peas
- 1 cup carrots -- sliced ¼" thick
- 3 hard-boiled eggs -- sliced
- ½ cup cheddar cheese -- grated
- ¾ cup mayonnaise
- 1½ teaspoons lemon juice
- ½ cup cheddar cheese -- grated
Directions[]
- Place lettuce in bottom of an 8" diameter serving bowl.
- Layer mushrooms on top.
- Then layer peas and carrots.
- Arrange egg slices and bacon over vegetables.
- Top with ½ cup cheddar cheese; set aside.
- In a small mixing bowl, combine mayonnaise and lemon juice.
- Spread mixture over top of salad, "sealing" to edge of bowl.
- Sprinkle with remaining cheese.
- Cover and chill for 24 hours.
- Before serving, toss to coat the vegetables.