1/2 Head Iceberg Lettuce
2 Cup Baby Spinach
1 Cup Diced Tomatoes – I Use Halved Multi Coloured Baby Tomatoes
6 Hard Boiled Eggs , Halved Or Sliced
6 Sliced Green Onions, Save 1 Tablespoon For Garnish
8 Pieces Of Cooked Bacon, Rough Chopped
1 1/2 Cup Frozen Peas, Unthawed Or Frozen Corn Mix With Peas
1/4 Cup Grated Parmesan Cheese
1/2 Cup Of Parmesan Petals (Available At Costco – Saputo Brand)
1 Medium Red Onion, Sliced And Halved
I Teaspoon Fresh Dill
1 Teaspoon Chopped Fresh Parsley
Greek Dressing Ingredients
1/2 Cup Natural Greek Yoghurt
1/2 Cup Reduced Fat Mayonnaise
1 Teaspoon Raw Sugar
1 Teaspoon Fresh Cracked Pepper
1 Tablespoon Fresh Dill
1 Tablespoon Fresh Parsley
Greek Dressing Method
Whisk to combine and set aside.
Layer the ingredients in the following order.
Rough chopped iceberg lettuce.
Layer tomatoes on top, concentrate from the outside of the salad bowl to the centre, then sprinkle the rest in the centre.
Layer eggs – slices or halves.
Spread bacon on top of eggs.
Layer grated Parmesan cheese.
Final layer of frozen peas or mix with frozen corn, as desired.
Cover with plastic wrap or sealed in an airtight container and refrigerate until ready to serve, the salad can be made the day before but do not toss until ready to serve.
When ready to serve:
Toss with salad tongs to mix all the layers.
Top with a scattering of Parmesan Petals and sprinkle with chopped fresh parsley and dill.
Yield 10 – 12 Serves