1/2 - 1 lb. H-E-B Peppered Bacon, fried and crumbled
1 bag (10 oz.) H-E-B Classic or Italian Romaine Salad
1 bag (9 oz.) H-E-B Spinach with Carrots
1 bag (16 oz.) frozen H-E-B Green Peas, thawed
6 hard-boiled eggs, chopped
8 oz. fresh mushrooms, thinly sliced
1/2 red onion, very thinly sliced
1 c. reduced-fat mayonnaise
1 c. sour cream, regular or light
1 pint (16 oz.) grape tomatoes
8 oz. Roquefort, Gorgonzola or Feta Cheese crumbles
Fry bacon in a large skillet over medium heat. Drain; crumble coarsely when cool.
Layer salad ingredients, preferably, in 4-quart glass bowl or trifle dish, so layers are visible. Make sure none of the ingredients are wet and arrange layers in this order: salad greens, peas, chopped eggs, mushrooms and red onion.
Whisk mayonnaise and sour cream together; spread over top of salad to cover completely. Place tomatoes around the edges of the bowl; sprinkle cheese and bacon in the center.
Cover tightly and refrigerate until ready to serve. Toss right before serving. If dressing is too stiff, drizzle a small amount of extra-virgin olive oil over salad.
No Nutritional Information Available