Springtime Layered Spinach Salad |
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Prep Time: 60 Minutes Cook Time: 1440 Minutes |
Ready In: 1500 Minutes Servings: 18 |
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I got this recipe at a company picnic in the Colorado Rockies years ago. I was impressed by the fact that it was a make ahead recipe, that it would last days in the refrigerator and was so light and fresh tasting - but, particularly, because it was such a nice accompaniment to the Brats and Ribs that were being grilled and were so rich and spicy. There are a lot of layered salads on zaar but none quite like this. This is an excellent salad and so easy to prepare ahead and take to a party! Ingredients:
1/2 head iceberg lettuce |
1 (10 ounce) bag fresh spinach |
4 hardboiled egg, chopped |
1 bunch chopped green onion (tops too) |
1 lb crisp cooked bacon, crumbled |
1 (10 ounce) package frozen peas, thawed |
2 teaspoons sugar |
salt and pepper |
1 cup grated swiss cheese |
1 (7 ounce) can water chestnuts, sliced |
1 large tomato, chopped |
1 1/2 cups sour cream |
1 1/2 cups mayonnaise |
Directions:
1. Wash, drain and tear lettuce and spinach into small pieces.
2. In a 10 x 13 inch glass baking dish, layer 1/2 lettuce, spinach, tomatoes, water chestnuts, eggs, onions, bacon and peas.
3. Sprinkle with one teaspoon of sugar and salt and pepper to taste.
4. Frost with 1/2 the dressing mixture.
5. Repeat the layers and top with the Swiss Cheese.
6. Cover with plastic wrap and refrigerate overnight (at least 10 hours) and serve by cutting into squares.
7. Note: salad stays fresh for 3 or more days when refrigerated properly.
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