Overnight Spinach Salad For Fifty Food

WARM SPINACH SALAD

Steps:

• Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.

FRESH SPINACH SALAD

Steps:

• In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

OVERNIGHT LAYERED LETTUCE SALAD

Steps:

• In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

EASY AND AWESOME SPINACH SALAD

Steps:

• Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
• Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
• In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.

THE BEST SPINACH SALAD

Steps:

• Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.

STAY CRISP LAYER SALAD

Steps:

• Wash greens, break into bite size pieces. Layer ingredients in a large container that seals in the order given. After all ingredients are used, spread the dressing over salad as you would in icing a cake. Sprinkle with Parmesan cheese. Seal bowl and refrigerate the salad overnight.
• Mix all the ingredients together. To serve salad, toss dressing well through the other ingredients.

OVERNIGHT FRUIT SALAD

Steps:

• In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

OVERNIGHT BUFFET SALAD

Steps:

• Wash spinach and lettuce and spin dry.
• Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp.
• In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.
• In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt.
• Spread prepared dressing over entire top of salad, making sure the edges are covered.
• Cover with plastic wrap and refrigerate overnight.
• Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.

MAKE-AHEAD SPINACH SALAD IN A JAR

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool.
• Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended.
• Line up 5 pint jars in an assembly line fashion.
• Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.

OVERNIGHT SPINACH SALAD FOR FIFTY

Steps:

• In two 5 quart bowls, layer spinach, eggs, bacon, mushrooms, Romaine, and onion.
• In seperate bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper, and spread the mixture evenly over both salads.
• Sprinkle both salads with cheddar cheese and refrigerate for 12 to 24 hours.
• Just before serving, add peas to salad and toss to combine.

SIMPLE LAYERED SPINACH SALAD

Steps:

• Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts.