I love good Children's TV, and good presenters, so even when I was a 'grown up" I would still rush home from school staff meeting to see Monday Munchies when James Valentine presented The Afternoon Show. At first he was a Model and then a children's presenter and now he is a Radio Announcer, Author and Speaker, but for me, he will always be Monday Munchies: with all the wonderful and awful food he cooked and ate!!
I'm not one for resolutions, but I would like to be a more consistently post recipes so I am instigating Monday Munchies (which I can't tm!!) in honour of James Valentine's segment. So today I will be posting the recipe for my Layered Salad: Ta da!!
Layered Garden Salad (remembered from the AWW BBQ Cook book I think)
I used a deepish straight sided round bowl, like a trifle dish, that measured 25cm diameter and 12 cm high. I think the salad would served 8 people, but the quantities are easily halved or doubled. It is best made the day before and left for the flavours to meld in the fridge. Oh and I had no parsley so I should have used the green spring onion parts instead.
- 1 iceberg lettuce
- 4 cups frozen peas
- 4 hard boiled eggs
- 250g tasty cheese
- 2 cups mayonnaise
- 4 tbspn sour cream
- 1 tbspn Dijon mustard
- 2 tbsp lemon juice
- 6 spring onions
- 2-3 tomatoes
- 4 rashers of bacon
- 2 tbspn parsley
- Shred the lettuce finely and put in the bottom of the salad bowl.
- Next make a layer of peas.
- Slice the eggs and mushrooms and layer them on top of the peas.
- Top with grated cheese.
- Mix the mayonnaise, sour cream, mustard, lemon juice and shallots. Pour over the salad.
- Cover and refrigerate overnight or for as many hours as you can.
- Top with tomato slices, crispy crumbled fried bacon and chopped parsley
