“It's the dressing that makes this salad so delicious. This can be made the night before, and you can also use grated Cheddar cheese instead of Parmesan.” - by Nancy
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.
- Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.
- Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.
Nutrition
Amount Per Serving (10 total)
- Calories
- 396 cal
- 20%
- Fat
- 36.9 g
- 57%
- Carbs
- 13.1 g
- 4%
Based on a 2,000 calorie diet
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Reviews (87)
Rate This Recipe
What a Dish!
"My mom makes a salad like this for Thanksgiving and I love it! I like this version because the mayo dressing is "jazzed up" with the garlic and curry powder. I threw the parm cheese right into the d..." See moreressing and put cheddar all over the top of this salad. I omitted the mushrooms, used an orange pepper, and cooked about 7 pieces of bacon and crumbled them. I also used light mayo. This one is a keeper!"
AJRHODES3
"As stated many times over previously . . . this is a FABULOUS recipe. My family all loved it. I cut it in half and it was just enough for 8 people as a side dish. I didn't change a thing but my ..." See morecurry powder wasn't the freshest so would probably add a bit more next time. It is great to have these recipes for food items that can be made ahead of time . . . they are such time and nerve savers when entertaining."
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