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This recipe for LAYERED SPINACH SALAD, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, July 11, 2007


1 cup mayonnaise
1/2 cup sour cream
2 tbsp. red onion, minced
2 tsp. cider vinegar
2 tsp. Horeradish
2 tsp. sugar
Salt & pepper
Mix above together well & set aside.

2 bags Spinach leaves
1 cup red bell pepper, diced
1 1/2 cups fresh mushrooms, sliced
1 cup yellow bell pepper, diced
2 cups cherry tomatoes, cut in half
1 cup frozen peas, thawed and cooked 1 minute
4 boiled eggs, chopped
1 lb. bacon cooked crispy & crumbled.

In a 5 quart serving bowl, preferrable glass (so the layers is visible). Layer salad ingredients in order given, placing tomatoes cut sided up. Spread dressing over the top.

Cover and refrigerate at least 2 hours and up to 1 day.

To serve: Spinkle bacon over top of salad. Spoon through layers or toss salad together if desired.




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