Layered egg salad
( SERVES 6 )
Great to take on picnics to serve with cold meats.
- Combine the baby salad greens and sango sprouts.
- In a large deep, straight-sided, glass salad bowl (about 18cm in diameter) place one cup of the salad combo. Sprinkle with a little lemon juice, salt and pepper.
- Stand half the egg slices against the side of the bowl. Make a layer of half each of the carrots, peas, capsicum and noodles. Repeat the layers ending with a layer of baby salad leaves. Serve with your favourite salad dressing.
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