1 large head of romaine (chopped (about 8 cups chopped))
2 cups chopped red cabbage
3 sweet bell peppers (diced)
3-4 hardboiled eggs (sliced or chopped)
6 stalks celery (diced)
3 cups frozen peas (defrosted or partially defrosted)
2 avocados (sliced (optional))
Steps
To make your dressing, combine all ingredients in a medium bowl and whisk well or pulse in a food processor.
In a clear glass bowl, layer salad ingredients in the order they appear above. Concentrate the ingredients around the perimeter of the bowl, filling the center with romaine.
Pour enough dressing over the top layer of avocados to cover. Cover the salad and refrigerate for up to 8 hours. Toss before serving, if desired.
