"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach-Pea Salad Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Linda Heinrich
Added: Tuesday, March 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) bag frozen peas
1 lb. bacon, cooked, drained, and crumbled
1 bunch green onions, chopped
1/2 lb. fresh spinach, cleaned and torn into bite-size pieces
1 can sliced water chestnuts, drained (or slivered almonds)
6 hard-boiled eggs, chopped
2 cups mayonaise
1 cup sour cream
1 pkg. Hidden Valley Ranch dressing mix

Directions:
Directions:
Layer in large bowl: Frozen peas (do not cook), bacon, chopped green onions, spinach, water chestnuts or almonds, hard-boiled eggs. Mix together mayonnaise, sour cream, and dressing mix and pour over salad. Refrigerate until serving.

Personal Notes:
Personal Notes:
Very Good. My kids (Chris and Jennifer) both love this and will sit down and eat it for a meal.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

406W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!