Layered Salad
SUBMITTED by Recipechick, Logan
County
1 pound fresh spinach, torn
1 medium head of lettuce, torn
6 hard boiled eggs, sliced
1 pound bacon, cooked and crumbled
1 (8 oz.) can water chestnut,
drained and sliced
1 (10 oz.) package frozen English
peas, thawed
Dressing:
1 cup mayonnaise
1/2 cup sour cream
1/2 package dry Ranch flavored
buttermilk dressing
Finely shredded cheddar cheese
Chopped fresh parsley
Layer salad ingredients as listed
in a glass bowl or salad bowl. Mix mayonnaise, sour cream and dry
mix together. Pour dressing over top of salad making sure to go to
the edges. Sprinkle with cheddar cheese. Garnish with parsley. Cover
tightly and refrigerate for several hours or overnight. Salad can be
tossed before serving.
