Garden Vegetable Salad


  • 1 medium size head iceberg lettuce
  • 1 cup shredded carrot
  • 3 hard-cooked eggs, sliced
  • 1 (10 oz.) pkg. frozen peas, thawed
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  • 1 cup thinly sliced red onions
  • 2 tomatoes, cut into slices, then halved
  • 1 cup thinly sliced cucumber
  • 1 cup shredded cheddar cheese
  • 1 cup light mayonnaise
  • 1 cup light sour cream
  • 2 1/2 Tbsp. horseradish, if desired
  • 1/2 tsp. sugar
  • crumbled bacon or 1 (3 oz.) can French-fried onions


Core, rinse, and drain lettuce. Break into bite-size chunks. In a large glass bowl, spread out half the lettuce to form first layer. Next, layer on shredded carrot. Sliced eggs go over that; press a few against the side of the bowl for color. Follow eggs with layers of onions, peas, halved tomato slices. Final layers: cucumber, cheese, remaining lettuce.

In a small bowl, combine mayonnaise, sour cream, horseradish and sugar. Spread over way to the edge of bowl. Cover with plastic wrap, and refrigerate 24 hours before serving. Toss just before serving; then top with French-fried onions or crumbled bacon.


By Robin from Washington, IA


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