Layered Spinach Salad
I'm always on the lookout for new spinach salads, and I particularly like this one. It can be prepared ahead of time and it travels well, too!
SERVINGS
|
6
|
CATEGORY
|
Salads
|
METHOD
|
Overnight Recipes
|
PREP |
15 min. |
TOTAL
|
15 min.
|
INGREDIENTS
- 1/2 to 3/4 pound fresh spinach
- 1/2 medium cucumber, thinly sliced
- 1/2 cup thinly sliced radishes
- 1/4 cup thinly sliced green onion
- 2 hard-cooked eggs, sliced
- 3/4 cup Ranch-style salad dressing
- 5 slices bacon, crisply fried and crumbled
- 1/2 cup Spanish peanuts
DIRECTIONS
Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts. Yield: 6 servings.