"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

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


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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