2011-12-01 / General Stories

From the Chef’s Corner

by Chef Deedle

Layered Spinach- Lettuce Salad

2 pkg. fresh baby spinach, torn into bite-size pieces
1 small head of iceberg lettuce, torn into bite-size pieces
½ cup chopped celery
1 box frozen green peas
10 green onions, chopped
6 hard boiled eggs, sliced
1 lb. bacon, cooked and crumbled
½ cup water chestnuts

2 to 2 ½ cups mayonnaise
1 (8 oz.) carton commercial sour cream
1 (0.4 oz.) pkg. buttermilk or ranch seasoning mix

Layer first 8 ingredients in order listed in a large salad bowl, (trifle size). Combine remaining ingredients; mix well. Spread over top of salad, sealing to edge of bowl. Cover salad tightly and refrigerate for several hours or overnight, preferably. Serves 12 to 15 people.

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