Layered creamy garden salad

• 1/2 Lettuce
• 250 grams Frozen baby peas
• 2 Hard boiled eggs
• 250 grams Mushrooms
• 125 grams Cheese
• 250 ml Mayonnaise
• 2 tsp French mustard
• 2 tbsp Sour cream
• 1 tbsp Lemon juice
• 6 Shallots (sliced)
• 2 Tomatoes
• 5 Rashers of bacon
• 2 tbsp Chopped parsley

1. Shred lettuce coarsely, place in salad bowl
2. Sprinkle uncooked frozen baby peas over lettuce
3. Push eggs through sieve and combine with finely sliced mushrooms & spread over peas
4. Sprinkle grated cheese over eggs and mushrooms
5. Combine mayonnaise, sour cream, mustard, lemon juice and shallots & pour over cheese
6. Cover and refrigerate for 4 hours or overnight
7. Chop bacon finely, fry in pan until crisp
8. Top with tomato wedges, bacon & parsley
9. ENJOY!

lettuce, peas, eggs, mushrooms, cheese, mayonnaise, sour cream, lemon juice, shallots, tomatoes, rashers, parsley

Taken from cookpad.com/us/recipes/367746-layered-creamy-garden-salad (may not work)