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August 12, 2011
Tomorrow's Layered Salad
Memorable Salads
Prep time:
37 minuteschilling time:
8 to 12 hours“To show off the colorful layers, Grandma always made this salad in a big glass bowl.”
Ingredients
Serves 10
- 1 1/2 cups sour cream
- 1 cup mayonnaise
- 10 ounces spinach
- 4 ounces alfalfa sprouts
- 4 large eggs, hard-cooked, chopped
- 1 medium bunch green onions with tops, chopped
- 1 pound bacon, crisp-fried, crumbled
- 1 (10-ounce) package frozen tiny peas, thawed
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded Swiss cheese
Directions
1
Combine sour cream and mayonnaise in a small bowl and mix well.
2
Tear spinach into bite-size pieces. Place half the spinach in a 3-quart salad bowl. Layer with half the alfalfa sprouts, eggs, green onions, bacon and peas.
3
Sprinkle half the granulated sugar, salt and black pepper evenly over the peas. Spread with half the sour cream mixture.
4
Repeat layers with remaining spinach, alfalfa sprouts, eggs, green onions, bacon, peas, granulated sugar, salt, pepper and sour cream mixture.
5
Sprinkle Swiss over layers. Chill, covered with plastic wrap, for 8 to 12 hours.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
For special occasions or just to add some color to Tomorrow's Layered Salad, Grandma occasionally substituted a layer of sliced cherry tomatoes for the hard-cooked eggs. (It was also less work.) Another colorful change she liked to make sometimes was to use Cheddar cheese or Colby cheese instead of Swiss.
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