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24-Hour Untossed Salad Recipe

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This recipe for 24-Hour Untossed Salad, by , is from The Edwards - Buck Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
June Edwards
Added: Friday, January 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh spinach, washed
salt and pepper
1 tsp. sugar
1/2 lb. bacon, fried crisp and crumbled
6 hard-boiled eggs, chopped
1 head iceberg lettuce, torn into serving pieces
salt and pepper
1 tsp sugar
1 10 oz. package frozen tiny peas, uncooked
1 medium red onion, thinly sliced
1 8 oz. package shredded swiss cheese
2 c. mayonnaise mixed with 1 c. sour cream

Directions:
Directions:
Remove stems from spinach and tear leaves into pieces. Place in glass salad bowl and sprinkle with salt, pepper and sugar. Starting with the bacon, add a layer of the remaining ingredients in the exact order of the list. Cover and refrigerate overnight. Do not toss at any time.
Note: Salt, pepper and sugar are listed twice. They are supposed to be used twice!

Number Of Servings:
Number Of Servings:
Serves 12

 

 

 

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