Prechopped veggies and precooked bacon and eggs help you pull this charmingly retro dish together in a flash. You can assemble the salad, cover tightly with plastic wrap, and refrigerate for up to 1 day.
Cooking Light NOVEMBER 2013
1. Combine lettuce and arugula in a large glass serving bowl. Arrange onion over greens in an even layer; top with tomatoes. Sprinkle eggs over tomatoes; sprinkle bacon over eggs. Spread peas evenly over bacon.
2. Combine mayonnaise and next 10 ingredients (through garlic) in a medium bowl. Spread mayonnaise mixture over peas; top with cheese and chives.
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