May 12, 2010

Tomorrow’s Layered Salad

"For-a-Crowd" Recipes, bacon, cheese, eggs, no-cook, peas, picnic, Potluck Recipes, Salad, spinach

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32 ratings

Prep time: 37 minutes
chilling time 8 to 12 hours
Servings: 10 to 12
Partner: Curried Beef & Fettuccine

To show off the colorful layers, Grandma always made this salad in a big glass bowl.

Ingredients

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.

Grandma's Secret Trick

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.