I have seen many other versions of this salad recipe, and you can certainly improvise based on what vegetables are available.
4 c. torn lettuce or spinach
1 c. sliced mushrooms
1 c. shredded carrot
2 hard-cooked eggs, sliced
6 slices bacon, cooked, drained, and crumbled
3/4 c. shredded cheddar cheese
2 scallions, sliced
3/4 c. mayonnaise
1 1/2 t lemon juice
Place lettuce or spinach on bottom of bowl. Layer mushrooms, then carrots. Arrange egg slices and bacon over vegetables. Top with 1/2 c. of cheese and the scallions. For dressing, combine mayonnaise and lemon juice. Spread dressing over top of salad, sealing to the edge of bowl. Sprinkle with remaining cheese. Cover and chill for 2 -24 hours. Just before serving, toss to coat the vegetables.
-Betty Crocker
