Bacon and egg layered salad - bobby flay recipe

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Recipe by: bobby-flay

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

1 small head romaine lettuce, torn into bite-size pieces6 hard-cooked eggs, sliced1 cup (4 ounces) shredded Swiss cheese 1 package (5 ounce) fresh baby spinach or regular spinach, torn into bite-size pieces1 (10 ounce) package frozen sweet green beans, thawed and drained1 small purple onion, thinly sliced and separated into rings1 pound bacon, cooked, drained and crumbled (2 cups)1 cup mayonnaise1 (8 ounce) container sour cream1 teaspoon sugar1 cup (4 ounces) shredded cheddar cheese

Cooking Preparation of the Recipe:

Arrange the romaine lettuce in a 9x13-inch non-reactive baking dish. Layer atop the greens in this order: the sliced eggs, 1/4 cup Swiss cheese, the spinach, 1/4 cup Swiss cheese, the peas, 1/4 cups Swiss cheese, the onions, 1/4 cup Swiss cheese and the bacon.Combine the mayonnaise, sour cream and sugar. Spread mixture over top of salad, sealing to the edge of the dish. Sprinkle with cheddar cheese. Cover and chill 8 hours. To serve, cut salad into squares.