Post by sherri on Apr 22, 2017 13:46:46 GMT
This is an old recipe. I first made it back in 1988 when we had a surprise BBQ party for my parents' 40th wedding anniversary.
What I like about it is it is meant to be made the day before, which makes it great if you have to take a plate somewhere or are having people over.
I made it again a few years back and both my daughters liked it and now make it themselves if they want to take a salad anywhere.
It is extremely easy to make as the peas go in frozen & you can always use pre grated cheese & skip the bacon if you wish.
For the last few BBQs I thought I would ring the changes and tried different layered salads to this. My daughter in law liked them but the daughters were quite frosty and didn't like them as much. I must admit I found the other recipes a bit sloppy with mayonnaise.
When you eat this one, you need to excavate vertically so you have a bit of everything. Slice the mushrooms very thinly. My daughters like a bit more mustard in the mayo mix and we have to omit bacon as one daughter is a vegetarian & her husband hates pork. I think it is almost as good without the bacon.
PS Women's Weekly is an iconic women's mag here & they produced a range of large, glossy, soft covered cook books. I think every home had a couple. 
www.bestrecipes.com.au/recipe/Layered-Garden-Salad-L7225.html
Ingredients
1/2 iceberg lettuce shredded
2 cup frozen peas
2 egg hard-boiled
250 g mushrooms thinly sliced
125 g tasty cheese
1 cup mayonnaise
2 tbs sour cream
2 tbs French mustard
1 tbs lemon juice
6 shallots chopped
1 tomato
4 bacon rashers chopped
2 tbs parsley chopped optional
STEP 1
Place chopped lettuce in a salad bowl.
STEP 2
Sprinkle peas over lettuce.
STEP 3
Push eggs through a sieve. Combine with mushrooms and spread over the peas. (I never push eggs through a sieve, life is too short. I just put eggs in a fine hand chopper, whizz it around till it is finely chopped. 15 secs max. Then combine with mushies. Easy)
STEP 4
Sprinkle with cheese.
STEP 5
Combine, in a separate bowl, the sour cream, mustard, lemon juice, shallots and mayonnaise. Mix well and spread over the cheese.
STEP 6
Fry bacon until crisp, drain. Sprinkle over the dressing.
STEP 7
Top with tomato cut into wedges, then sprinkle with the parsley. (I do this just before serving. Usually omit parsley, just do the tomato)
STEP 8
Refrigerate for several hours or overnight. (Always make it the day before)
