A Different Layered Salad
- Reviews 3
Ready In: 30 mins
Serves: 6
Ingredients
DRESSING
- 1⁄2 cup light mayonnaise
- 1⁄2 cup light sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon juice
- 2 garlic cloves, minced
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon sugar
SALAD
- 2 cups Baby Spinach
- 3 1⁄2 cups roasted deli chicken, skin removed, torn in pieces
- 1 red pepper, cut in strips
- 4 large eggs, hard-boiled
- 1 small head iceberg lettuce, coarsely chopped
- 2 medium carrots, shredded
- 1⁄2 cup cheddar cheese, shredded
- 1⁄4 cup pecan pieces, toasted and coarsely chopped
- 3 slices bacon, fried crisp and coarsely crumbled
Directions
- Use a 4-5 quart serving bowl, preferably clear glass so layers are visible.
- Whisk all dressing ingredients in a small bowl until well combined. Refrigerate until ready to use.
- Spread spinach over bottom of serving bowl.
- Top with chicken.
- Place a row of red pepper strips around the sides of the bowl and scatter remaining strips in the middle.
- Place egg wedges against side of bowl, the rest in the middle.
- Top with even layers of lettuce and carrots.
- Spread dressing over top to the edges of bowl to seal.
- Refrigerate two hours, or cover airtight and refrigerate overnight.
- Just before serving sprinkle with cheese, pecans and bacon.
- I prefer to toss it as well, but some people just spoon through the layers.
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