- 8 ounces mesclun salad greens
- 4 green onions, thinly sliced
- 2 cups cooked beets, sliced
- 6 hard-boiled eggs, thickly sliced
- 1 small red onion, peeled and thinly sliced
- 1 (10 ounce) package frozen petite peas, partially thawed
- 8 ounces shredded Cheddar cheese
- 1 cup sour cream
- 3/4 cup fat-free half-and-half
- 8 ounces crumbled blue cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (6 ounce) package chow mein rice noodles
- Place greens in a clear glass serving bowl; sprinkle with green onions. Layer sliced beets on the onions. Arrange hard-boil egg slices on their sides against the glass for a decorative layer. Add sliced red onions and peas. Top with shredded Cheddar cheese.
- Mix sour cream, half-and-half, crumbled blue cheese, salt, and pepper together in a mixing bowl until well blended. Pour evenly over the salad.
- Top with rice noodles just before serving.