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. This is a recipe from our database at Cookbooks On/Line!
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.