"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Hidden Valley Salad Recipe

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This recipe for Hidden Valley Salad, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Klika


1 head lettuce
1 bunch fresh baby spinach
1 lb. bacon, fried and crumbled
1 bunch green onions, chopped
1/2 green pepper, diced
1 pkg. (8 oz.) sliced fresh mushrooms
5 eggs, hard-boiled, chopped

1 pkg. Hidden Valley dressing, dry
2 cups mayonnaise
1 cup sour cream

In large salad bowl, tear spinach and lettuce into bite-size pieces. Layer lettuce, spinach, green pepper, bacon, mushrooms, green onion and eggs.

Mix dressing ingredients together. Spread over top of salad like frosting. Cover and refrigerate. Toss before serving.




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