Layered Salad

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	small	iceberg lettuce -- shredded
2/3	cup	green onions -- chopped
8	ounces	mushroom caps -- sliced
1	cup	frozen peas -- defrosted
2	medium	tomatoes -- seeded and diced
3	whole	eggs -- hard-boiled -- chopped
1	small	red bell pepper -- diced
1/2	cup	low fat cheddar cheese -- shredded
2	slices	bacon -- lower sodium -- optional
		*Dressing*
1/2	cup	low fat mayonnaise
1/4	cup	low fat sour cream
1	tablespoon	salad herbs
1/4	cup	grated fresh Parmesan cheese

Cook bacon until crisp. Drain on paper towels. Crumble. To make this vegetarian leave bacon out.

Put lettuce as bottom layer.

Layer green onions, red pepper, mushrooms, peas, eggs, and tomatoes.

Spread with dressing to edge of salad.

Top with cheese and bacon if using.

To make dressing add everything together and mix well.

Refrigerate for at least an hour.

Notes: McCormick's makes a good salad herb mix.

Makes 8 servings.

Per Serving: 152 Calories; 9g Fat (50.8% calories from fat); 9g Protein; 10g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 245mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.