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Overnight Salad
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2 packages (10 ounces each) fresh spinach, torn
8 hard-cooked eggs, sliced
1 pound bacon, cooked and crumbled
1/2 pound mushrooms, sliced
2 large bunches romaine, torn
3/4 cup chopped red onion
2 cups (16 ounces) sour cream
2 cups mayonnaise
1/2 cup lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
1 package (10 ounces) frozen peas, thawed
In two 5-qt. bowls, layer spinach, eggs, bacon, mushrooms, romaine and onion.
Combine the sour cream, mayonnaise, lemon juice, salt and pepper; spread evenly
over the salads. Sprinkle with cheese. Cover and chill 12-24 hours. Just before
serving, add peas and toss.
Yield: 50 servings (about 1 cup each).
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |