"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Layered Spinach Salad Recipe

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This recipe for Layered Spinach Salad, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dottie Lautermilch
Added: Tuesday, February 3, 2009


1 pkg fresh spinach, torn in pieces
1 head lettuce, torn in pieces
1 pkg frozen peas, cooked and drained
1 head cauliflower, cut up in bite sized pieces (raw)
1 large onion, chopped or sliced
8 slices bacon, diced, and cooked crisp
4-6 hard cooked eggs, chopped
fresh mushrooms (if desired)

1 package Hidden Valley Salad Dressing
1 C sour cream
1 C mayonnaise
salt and freshly ground pepper to taste.

Layer all ingredients in a 9" x 13" pan.

Mix all dressing ingredients and spread over the salad.
Cover tightly with plastic wrap and refrigerate 24 hours.
Serve without tossing.

Number Of Servings:
Number Of Servings:
Serves 12-15




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