Total Time
Prep 20 mins
Cook 10 mins

This recipe was made every holiday by my late aunt. I'm not a great cook, but this is so easy and so delicious that it's my "assigned" dish at every family get-together!

Ingredients Nutrition


  1. Fry 6-8 pieces of bacon, drain on paper towels, and crumble. Set aside for garnish.
  2. Hard boil the eggs.
  3. In a large clear glass trifle bowl, layer the spinach, lettuce, sliced onions, sliced eggs, peas and cheese.
  4. Mix mayonnaise and sour cream and spread on top.
  5. Sprinkle with crumbled bacon.


Most Helpful

Wonderful! Thank you for such an easy and delicious recipe! I used LeSueur small peas as these were in my pantry. I didn't use the cheese and subsituted bacon with maple bacon crumbles. I also used light mayo and light sour cream - perfect. Finally, I chopped green onion instead of the red. So flavorful we couldn't get enough!

tabscott_michelle June 30, 2008

This is truly a very good salad. However, if you want to make it just a little better, add diced fresh tomatoes as another layer. It really makes a wonderful difference. Also, use chopped green onions instead of purple onion. GREAT!

jokenmar April 23, 2005

Great salad. I have a similar recipe using crisp iceberg lettuce. A mix of iceberg, romaine and spinach is also nice. To keep the leftover salad for the next day, I seal it with a little more mayonnaise. Instead of English peas I used a can of tiny sweet peas, drained.

foodtvfan January 26, 2004

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