Ingredients
- 1 head iceburg lettuce
- 1 10-ounce package fresh spinach
- 1 bunch green onions, chopped
- 1 can peas, washed and drained
- 1 jar bacon bits
- 7 hard cooked eggs, chopped
- 8 ounces grated cheddar cheese
- Parmesan cheese
Directions
Wash greens, break into bite size pieces. Layer ingredients in a large container that seals in the order given. After all ingredients are used, spread the dressing over salad as you would in icing a cake. Sprinkle with Parmesan cheese. Seal bowl and refrigerate the salad overnight.
Dressing:
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 cup mayonnaise
Mix all the ingredients together. To serve salad, toss dressing well through the other ingredients.
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By landerson7321_1...
Richton Park, IL
on July 14, 2008
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This is great for the summer. The onions & bacon give it the wonderful taste! I used a store bought Italian Ceasar dressing.
By JoanJet
Cedarburg, WI
on June 14, 2008
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I have made this salad numerous times & it's always a hit. I have used chopped (& cooked Prosciutto in place of the bacon which is just a bit leaner & is just as good.
By glimmergail_9022921
Fort Worth, TX
on November 21, 2007
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Anyone from the south who stumbled across this salad at their church gathering or holiday table would instantly demand a rope and Linda Mack's head. The recipe this one was evidently "loosely" based on demands the reverence given to green bean casserole which means, in the immortal words of Alton Brown, "You don't mess with it!". First of all, Spinach has no place in this salad. It is supposed to be crisp iceberg lettuce. Secondly, canned peas? Are you serious? I thought this was supposed to be the stay-crip version, not the grassy-squishy version! Everyone knows you use frozen peas and you put them in frozen. They help keep the lettuce crisp and they defrost in the fridge during the salad's requisite overnight stay. Thirdly, the thought of using jarred bacon bits in this recipe terrifies me more than I can verbalize. This MUST, and I repeat, MUST be made with fresh, crispy bacon that you cook at home and crumble yourself! As for the eggs and parmesian cheese, it might sound like a good idea....to a novice, but it isn't! Save your eggs for an accompanying quiche and your parmigiano for tomorrow night's pasta. Another note, sour cream, mayonnaise and sugar doesn't sounds like the recipe for a good salad dressing, it sounds like a recipe for disaster..in fact I think you just wrote out the recipe for "miracle whip"! This salad is supposed to be made with full fat mayonnaise and if I may be so bold, I suggest Hellmans brand. Finally, Ms. Mack, you got your order all boogered up and you left out the celery. The layering goes like this:
Iceberg lettuce on bottom, a layer of finely chopped fresh celery over the lettuce, 1 bag of frozen peas on top, mayonnaise iced on like cake icing over the peas, grated cheddar cheese over the mayonnaise, bacon over the cheddar, freshly chopped green onion on top. Make it the night before and let it sit in the fridge overnight.
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