LAYERED SPINACH SALAD 1/2-3/4 LB. FRESH SPINACH 1/2 MEDIUM - TopicsExpress



          

LAYERED SPINACH SALAD 1/2-3/4 LB. FRESH SPINACH 1/2 MEDIUM CUCUMBER, THINLY SLICED 1/2 CUP THINLY SLICED RADISHES 1/4 CUP THINLY SLICED GREEN ONION 2 HAD-COOKED EGGS, SLICED 3/4 CUP RANCH-STYLE SALAD DRESSING 5 SLICES BACON, CRISPY FRIED AND CRUMBLED 1/2 CUP SPANISH PEANUTS REMOVE AND DISCARD SPINACH STEMS. RINSE LEAVES WELL; DRAIN AND PAT DRY. TEAR SPINACH INTO BITE SIZE PIECES AND ARRANGE IN SALAD BOWL. EVENLY LAYER CUCUMBER SLICES RADISH SLICES, GREEN ONION AND EGGS. SPREAD DRESSING OVER TOP. COVER; CHILL UP TO 2 HOURS. JUST BEFORE SERVING SPRINKLE WITH BACON AND PEANUTS. YIELD 6 SERVINGS
Posted on: Mon, 12 Jan 2015 18:01:12 +0000

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