- Prep: 3 hr 5 min
- Cook Time: –
- Total: 3 hr 5 min
- Serving: 6 servings
Asparagus, pea and egg salad topper.
- 1 (15 ounce) can asparagus pieces, drained
- 1 (8.5 ounce) can small early peas, drained
- 3 hard boiled eggs, chopped
- 1 package garlic salad dressing mix, prepared
- Mix together the asparagus, peas and eggs. Gently stir the dressing over. Refrigerate for several hours. Drain and serve over lettuce.