Photo: Johnny Miller; Styling: Sarah Smart 
Hands-on Time
15 Mins
Total Time
15 Mins
Serves 10 (serving size: about 3/4 cup)

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.

How to Make It

Step 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.

Step 2

Combine mayonnaise and next 10 ingredients (through garlic) in a medium bowl. Spread mayonnaise mixture over peas; top with cheese and chives.

Ratings & Reviews

lesliemu's Review

April 19, 2014
I've served this to two different groups and everyone loved it. I have a request to bring it again. It's so much better than the "old" version. It's really good.

Wendyll's Review

March 29, 2014
This was a hit at a large family gathering. I was asked to share the recipe. Will definitely make again.

KathleenRD's Review

December 23, 2013
Really tasty and convenient for holiday gatherings. Looks pretty and holds well for more than 24 hours. Next time I will use turkey bacon so those who don't eat pork can have some.