Layered Spinach Salad by Karen Eagle
Prepare this salad in a big glass bowl to show off all the pretty layers. It is perfect for a game buffet and can be made the day ahead.
In a large 3-quart salad bowl, spread baby spinach leaves. Sprinkle pepper and sugar over spinach. Layer, beginning with crumbled bacon, then sliced eggs, lettuce, water chestnuts, seasoned pepper, sugar, peas, and green onion.
In a small bowl, combine the dry Caesar salad dressing, sour cream, and mayonnaise. Spread over the top of the salad to seal. Sprinkle the cheese on last.
Refrigerate overnight, covered tightly with plastic wrap. Toss just before serving.
Layered Salads
These make-a-day-ahead layered salads came onto the American culinary scene in the mid-1900s. Their ingredients vary, and a popular version uses iceberg lettuce with all of the above crunchy vegetables, topped with buttermilk dressing and Cheddar cheese. Be creative and layer with your own favorites — sliced black olives, artichoke hearts, roasted red pepper strips, et cetera.
Serves 8 to 10
3 cups baby spinach leaves
¼ teaspoon seasoned ground black pepper
1 teaspoon sugar
1 pound bacon, fried crisp
6 hard-boiled eggs, sliced
3 cups red lettuce, torn
1 cup water chestnuts, sliced
¼ teaspoon seasoned ground black pepper
1 teaspoon sugar
1 (10-ounce) package frozen peas, not thawed
1 cup green onion, sliced
1 package dry Caesar salad dressing
1½ cups light sour cream
1 cup mayonnaise
1½ cups freshly grated Romano cheese
