RECIPE # 5036 - LAYERED PARTY SALAD - Tuesday, July 16, 2013

RECIPE # 5036 - LAYERED PARTY SALAD - Tuesday, July 16, 2013

CREATED Jul 16, 2013


10 ounces fresh spinach

Salt and pepper to taste

6 hard-boiled eggs, finely chopped

½ pound boiled ham, cut in julienne strips

1 small head iceberg lettuce, shredded

1 10–ounce package frozen tiny peas, thawed and patted dry

1 red onion, thinly sliced and separated into rings

1 cup sour cream

1 pint mayonnaise

1 ½ avocados, mashed

1 teaspoon lemon juice

½ pound Gruyere cheese, cut in julienne strips

½ pound bacon, crisply cooked crumbled



Trim and discard tough spinach stems, rinse leaves well, pat dry, and break into bite-sized pieces. Arrange spinach in bottom of salad bowl. Sprinkle with salt and pepper. Add the eggs, ham and lettuce in layers. Sprinkle with salt and pepper, scatter peas over all. Arrange onion rings on top. Combine sour cream, mayonnaise, avocados and lemon juice until well blended; spread over salad. Scatter cheese strips over salad, cover the bowl tightly, and refrigerate overnight. Before serving, sprinkle with bacon. Do not toss.

Yield: 10 servings