SPINACH SALAD OR LAYERED SALAD|
1 lb. fresh raw spinach,
washed and tear in pieces
1 large head lettuce, tear up
or cut in pieces
1 lb. bacon, fried and
1 bunch green onions (fresh),
chopped up and sliced
1/2 doz. hard-boiled eggs,
peeled and chopped up
1 (10 oz.) pkg. frozen peas,
thaw and use, don't cook
1 lb. chopped Cheddar cheese
2 c. mayonnaise
1 c. sour cream
double size pkg. Hidden Valley
Mix all the dressing ingredients and put salad ingredi-
ents in layers (in large salad bowl) with dressing on top. Can
be fixed ahead and chilled for several hours or overnight.
Toss and mix before serving. Makes 20 to 24 servings.
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