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Layered Ham and Spinach Salad Recipe

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This recipe for Layered Ham and Spinach Salad, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vernita Hettrick


6 cups fresh spinach
3 hard cooked eggs, chopped or sliced
4 ounces boiled ham, cut in julienne strips
1 small red onion, thinly sliced and separated into rings
1 10 oz. pkg. frozen peas, thawed
3/4 cup mayonnaise or salad dressing
1/3 cup sour cream
1 1/2 cups cubed Swiss cheese
5 slices bacon

In large, clear salad bowl, layer in order:
half the spinach
all of the eggs and ham
remaining spinach
onion slices
In small bowl, combine mayonnaise and sour cream; spread over top of salad, sealing to the side of the dish. Sprinkle with Swiss cheese. Cover and chill up to 24 hours. At serving time, cook bacon until crisp; drain and crumble. Sprinkle over salad.

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