Springtime Layered Spinach Salad

"I got this recipe at a company picnic in the Colorado Rockies years ago. I was impressed by the fact that it was a "make ahead" recipe, that it would last days in the refrigerator and was so light and fresh tasting ---- but, particularly, because it was such a nice accompaniment to the Brats and Ribs that were being grilled and were so rich and spicy. There are a lot of layered salads on "zaar" but none quite like this. This is an excellent salad and so easy to prepare ahead and take to a party!"
 
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Ready In:
25hrs
Ingredients:
13
Serves:
12-18
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ingredients

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directions

  • Wash, drain and tear lettuce and spinach into small pieces.
  • In a 10 x 13 inch glass baking dish, layer 1/2 lettuce, spinach, tomatoes, water chestnuts, eggs, onions, bacon and peas.
  • Sprinkle with one teaspoon of sugar and salt and pepper to taste.
  • "Frost" with 1/2 the dressing mixture.
  • Repeat the layers and top with the Swiss Cheese.
  • Cover with plastic wrap and refrigerate overnight (at least 10 hours) and serve by cutting into squares.
  • Note: salad stays fresh for 3 or more days when refrigerated properly.

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Reviews

  1. Excellent salad!!! We loved the combination of the ingredients and especially the "crunch" of the waterchestnuts. Great make ahead salad that everyone will enjoy.
     
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RECIPE SUBMITTED BY

I'm a retired senior and certainly not a gourmet or "chef" class cook by any stretch of the imagination. I have, however, cooked for a family of six, done a lot of entertaining and have tested and collected a lot of recipes over the years. I love the subject of food and cooking, if not always the doing, and am interested in cuisines from all over the world. The best cookbook I have ever owned is in twelve volumes ---- The Woman's Day Encyclopedia of Cookery, copyright 1966 by Fawcett Publications, Inc. ---- from which I've learned so much. I can easily trace my cooking history by the spills, dog-ears and notes in the margins. I was a child during WWII and remember well my mother's creative cooking in order to cope with the meat and sugar shortages, those prized ration stamps and the cans of used grease saved at the back of the refrigerator to be turned in to the local butcher for the war effort and, of course, extra stamps. As a young woman in the 1950s and 1960s, I was definitely a target for the Jell-O and Campbell's Soup waves in cooking ---- and many of my recipes reflect that ---- but I've noticed that many of those resipes still persist today. If I had to describe the category to which I belong as a cook, I would say the operative word is "frugal" ---- I somethimes think the unbelievable bounty we enjoy today of "over the top"! It's hard for me to accept recipes that call for expensive, end product ingredients (such as commercial candy bars, cookies, frozen entrees, etc.) to create recipes that can easily be done from "scratch". I do undeerstand the plight of the working mother, however ---- I have been one for the last thirty-five years. I'm a little in awe of the culinary knowledge represented here on Recipezaar ---- only hope I can live up to your standards with my contributions
 
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