OVERNIGHT LAYERED SALAD|
1 lb. fresh spinach, washed,
drained and torn into
1 small head Boston lettuce,
washed, drained and torn
4 hard cooked eggs, peeled and
1/2 lb. bacon, cooked, drained
1/3 c. green onions, chopped
1 (10 oz.) pkg. frozen green
1 (8 oz.) can sliced water
fresh parsley, chopped for
Parmesan cheese, freshly
grated for garnish
1 (4 oz.) pkg. Ranch dressing
1 c. mayonnaise
1 c. plain, low-fat yogurt
1/2 to 1 c. sour cream
Mix together all dressing ingredients. Layer all salad
ingredients except parsley and Parmesan cheese in order in
glass bowl: spinach, lettuce, eggs, bacon, onions, peas and
water chestnuts. Pour dressing over all. Top with parsley and
Parmesan cheese. Yields 8 servings.
Note: This salad improves with storage and should be
made the night or day before serving.
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