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OVERNIGHT LAYERED SALAD Salad: 1 lb. fresh spinach, washed, drained and torn into pieces 1 small head Boston lettuce, washed, drained and torn into pieces 4 hard cooked eggs, peeled and sliced 1/2 lb. bacon, cooked, drained and crumbled 1/3 c. green onions, chopped 1 (10 oz.) pkg. frozen green peas, thawed 1 (8 oz.) can sliced water chestnuts, drained fresh parsley, chopped for garnish Parmesan cheese, freshly grated for garnish Dressing: 1 (4 oz.) pkg. Ranch dressing mix (original) 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |