Prep Time 15 minutes
Total Time 15 minutes
Servings 12 1-cup servings
INGREDIENTS
- 8 oz Romaine lettuce (shredded)
- 1 lb Grape tomatoes (halved)
- 1/2 cup black olives (sliced)
- 8 large Egg (hard boiled, chopped or sliced)
- 2/3 cup Mayonnaise
- 1/3 cup Sour cream
- 6 oz Cheddar cheese (shredded)
- 1 oz Bacon bits (cooked)
INSTRUCTIONS
- In a large clear glass bowl, or a trifle bowl like this one, layer the lettuce, tomatoes, eggs in that order.
- Whisk together the mayonnaise and sour cream. Spread over the top of the salad. (It can be a little hard to spread over the onions without sticking. Just dollop a little at a time and spread a little, add a little more, and repeat.)
- Sprinkle shredded cheese and cooked bacon bits on top. Add sliced black olives.
- Cover and refrigerate for at least 2 hours, or overnight.
RECIPE NOTES
Serving size: 1 cup
NUTRITION INFORMATION PER SERVING
Calories: 236 | Fat: 20g | Total Carbs: 4g | Net Carbs: 3g | Fiber: 1g | Sugar: 2g | Protein: 10g