10/16/2017 Layered Salad
Recipe Courtesy of Cindy Schumacher
½ head iceberg lettuce
1 10 oz. bag fresh spinach
4 eggs, hard cooked and chopped
1 bunch green onions, chopped with tops
1 lb. bacon, crisply fried and crumbled
1 10 ½ oz. pkg. frozen tiny peas, thawed
2 tsp. sugar
Salt and pepper to taste
1 cup grated Swiss cheese
1½ cups sour cream
1½ cups mayonnaise
Wash, drain, and tear lettuce and spinach into pieces. In a 10 X 13 inch glass baking dish, using only one half of the ingredients, layer the lettuce, spinach, egg, onion, bacon, and peas. Sprinkle with 1 teaspoon sugar, and salt and pepper. Frost with half of the dressing mixture.
Repeat the layers, using the remaining half of the ingredients. Frost the top with the rest of the dressing and garnish with Swiss cheese. Cover with plastic wrap and refrigerate. This salad stays fresh for several days because the dressing seals the lettuce mixture and keeps it crisp. Can serve by cutting into squares.