Layered egg salad

Name: Layered egg salad
Yield: 6
Ingredients: 3 cups Baby salad leaves, mixed (Main); 1 cup Sango sprouts; 2 Tbsp Lemon juice, use up to 3; 4 Eggs, hard-boiled, thickly sliced (Main); 2 cups Carrots, shredded (Main); 1 cup Peas, blanched; 1 Red capsicum, seeded and thinly sliced; 1 cup Crispy noodles

for 6 people

Jan Bilton

Food writer and cookbook author.

VIEW PROFILE

Great to take on picnics to serve with cold meats.

Ingredients

3 cups	Baby salad leaves, mixed (Main)
1 cup	Sango sprouts
2 Tbsp	Lemon juice, use up to 3
4	Eggs, hard-boiled, thickly sliced (Main)
2 cups	Carrots, shredded (Main)
1 cup	Peas, blanched
1	Red capsicum, seeded and thinly sliced
1 cup	Crispy noodles

Directions

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.