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Make a day before for best results
½ Lettuce
2 Cups Frozen Peas
4 Hard Boiled Eggs (Cold)
250 Grams Mushrooms - Sliced
Grated Tasty Cheese 1.1/2 Cups (125Grams)
1 Cup Mayonnaise - Kraft in Plastic Bottle
2 Tablespoons Sour Cream
2 Teaspoons French Mustard (Wet mustard in glass jar with red lid)
1 Tablespoon Lemon Juice
6 Shallots
Shred lettuce coarsely
Place in a glass see-through salad bowl
Sprinkle frozen peas uncooked over lettuce
Mash eggs and add on top of peas
Add sliced mushrooms
Top with grated cheese
Combine mayonnaise, sour cream mustard, lemon juice and shallots. Pour on top of cheese in the bowl.
Cover and refrigerate for several hours or overnight.
Decorate with tomato wedges in a pin wheel around top and some parsley. You can also add crisp bacon pieces if desired.
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