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Children's recipes
Light salad with bacon and mayonnaise layers

Layered Salad with Bacon

A very simple, tasty, and light salad! It comes together in about 25 minutes—roughly 20 to slice the vegetables and meat and boil the eggs, plus 5 minutes to plate it up.

UO-Shu

Recipe author

Light salad with bacon and mayonnaise layers

Composition / ingredients

Servings:

Lettuce

Salt

Eggs

Celery

100

Bell pepper (green)

100

Onion (red)

Green peas

100

Mayonnaise (or salad dressing)

150

Any cheese

100

Bacon (or meat)

100

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 6 g

Fats 63 % 17 g

Carbohydrates 15 % 4 g

223 kcal

GI: 80 / 20 / 0

Cooking method

Cooking time: 35 min

Step 1:

Gather your ingredients.
Step 2:

Finely chop the lettuce and spread it as the first layer in a clear glass bowl; season with a little salt.
Step 3:

Add a layer of finely chopped hard-boiled eggs.
Step 4:

Chop a few celery stalks for the third layer.
Step 5:

Cut the green bell pepper into thin strips for the fourth layer.
Step 6:

Slice the onion into thin rings, sandwich-style, and layer it over the pepper.
Step 7:

Add a layer of well-drained canned green peas.
Step 8:

Cover everything with a layer of mayonnaise or white salad dressing.
Step 9:

Cut the cheese into thin squares, about 3/4 inch (2 cm), and add them on top.
Step 10:

Top with very thinly sliced meat or, better yet, bacon.
Step 11:

Garnish with dill sprigs.
Step 12:

Serve and enjoy!

Ever been caught off guard—you're relaxing in front of the TV and suddenly the doorbell rings? Guests have arrived, and there's nothing ready in the fridge. Pour them some drinks and dash to the kitchen, and I'll walk you through a quick, easy salad. It's sometimes called "Eight Layers." Use a clear glass bowl so you can see all the layers from the side. Finely chop the lettuce leaves and lay them down as the first layer, seasoning with a little salt. Top with a layer of finely chopped hard-boiled eggs. Chop a few celery stalks for the third layer, and cut green bell pepper into thin strips for the fourth. Slice the onion into thin rings, sandwich-style, and layer it over the pepper. Next comes canned green peas—drain them as well as you can. Cover everything with white salad dressing or mayonnaise. Cut the cheese into thin squares about 3/4 inch (2 cm), and top with very thinly sliced meat or, better still, bacon. Garnish with dill sprigs and go serve your guests.