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Layered Veg Salad

Layered Veg Salad

Layered Veg Salad

  • Prepare time30 minutes
  • ServesServes 10
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Ingredients

Product used:
Baby Peas 500g
· 500g McCain Baby Peas – cooked as per packet instructions
  • 500g McCain Corn Kernels – cooked as per packet instructions
  • 100g mixed lettuce
  • 3 carrots – grated
  • 2 large yellow capsicums - diced
  • 4 large tomatoes – diced
  • ½ head of red cabbage – shredded
  • 3 eggs – hard boiled and quartered
  • 300ml sour cream
  • 1 cup whole egg mayonnaise
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • Salt and pepper, to taste
  • Sliced spring onion, to garnish
  • EQUIPMENT: Glass serving bowl – we used a 28cm tapered bowl to ensure the layers were visible

Method

1.In a glass serving bowl layer lettuce, grated carrot, diced yellow capsicum, McCain Baby Peas, diced tomatoes, shredded red cabbage and McCain Corn Kernels.
2.To make the dressing, mix sour cream, mayonnaise, lemon juice and Dijon mustard in a bowl, season with salt and pepper, to taste.
3.Top the salad with the dressing and spread to the edges to seal. Top with quartered eggs and garnish with spring onion. Serve immediately or cover with cling wrap and refrigerate overnight.