American Layered Salad
Serves
6
Total Time
2hrs 20mins
Calories
501
This perfect picnic food looks amazing when packed into individual mason jars, though it is a bit fiddly. Alternatively at home, use a large bowl.
- Cheddar cheese200 gcubed
- Fresh chivesas neededfinely chopped
- Iceberg lettuce1finely sliced
- Tomato3sliced
- Red onion1finely sliced
- Cucumber1small, sliced
- Bacon100 gfinely diced
- Egg6
- Water500 g
- Sour cream200 g
- Mayonnaise200 g
- Dijon mustard2 teaspoons
- Pink himalayan salt flakesas neededto taste
- Black pepperas neededfreshly ground, to taste
- Frozen corn200 g
- Frozen peas200 g
Ingredients
- 1. Fry diced bacon in a fry pan until crispy
- 2. Set aside to cool
- 3. Add cheddar cheese to the TM5 bowl
- 4. Mix with MC in place 10 sec, speed 9
- 5. Transfer cheese to small bowl
- 6. Rinse TM5 bowl
- 7. Add egg to the simmering basket
- 8. Add water to the TM5 bowl
- 9. Arrange simmering basket
- 10. Cook for 14 min, Varoma, speed 4
- 11. Immediately immerse boiled eggs in an icy water bath to cool
- 12. Once cooled, peel and slice
- 13. Mix sour cream and mayonnaise into a clean medium bowl
- 14. Add snipped chives, Dijon and seasoning to taste and mix thoroughly
- 15. Set aside
- 16. Add iceberg lettuce, tomato, red onion, cucumber, frozen corn and frozen peas to a clean large glass bowl
- 17. Then finishing with the sliced egg, cheese, mayo mixture and bacon pieces
- 18. Press down on each vegetable layer as assembling so the salad is compact
- 19. Cover and refrigerate to completely chill a few hours or even overnight
- 20. Other vegetable suggestions: sliced raw mushroom, grated carrot, diced red/orange/yellow capsicum, purple cabbage, alfalfa or snow pea sprouts, spring onion...choose your faves! Layer vegetables alternating different colours for the prettiest end result
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
