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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Layered Spinach Salad Recipe

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This recipe for Layered Spinach Salad is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)

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