Simple Layered Spinach Salad Food

MAJESTIC LAYERED SPINACH SALAD

Steps:

• Layer spinach, 1 cup cheese, mushrooms, onions and peas in 2-1/2-qt. bowl.
• Mix mayo, dill and sugar; spread over salad, completely covering top of salad. Refrigerate 5 hours.
• Top with remaining cheese and bacon before serving.

LAYERED SPINACH SALAD

Steps:

• In large bowl,layer 1/2 the spinach,eggs,bacon,lettuce,onion / and top with remaining spinach.
• Combine salad dressing and mayonnaise.
• Spread over salad and top with cheese.
• Chill 2-3 hours .

SPRINGTIME LAYERED SPINACH SALAD

Steps:

• Wash, drain and tear lettuce and spinach into small pieces.
• In a 10 x 13 inch glass baking dish, layer 1/2 lettuce, spinach, tomatoes, water chestnuts, eggs, onions, bacon and peas.
• Sprinkle with one teaspoon of sugar and salt and pepper to taste.
• "Frost" with 1/2 the dressing mixture.
• Repeat the layers and top with the Swiss Cheese.
• Cover with plastic wrap and refrigerate overnight (at least 10 hours) and serve by cutting into squares.
• Note: salad stays fresh for 3 or more days when refrigerated properly.

LAYERED SALAD

Steps:

• For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
• For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
• Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
• Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

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.

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.

LAYERED SPINACH SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. , In a large glass bowl, layer the cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over the top; sprinkle with bacon if desired. Cover and refrigerate for at least 1 hour.

LAYERED SALAD

Steps:

• Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.
• In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
• In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.
• Peel and chop hard-cooked eggs.
• Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.