| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cooper, Salads & dr |
8 |
Servings |
INGREDIENTS
| 1 |
|
Head lettuce; torn into small piec |
| 1/2 |
lb |
Fresh spinach; washed and drained |
| 6 |
lg |
Eggs; hardboiled/chopped |
| 1 |
lb |
Bacon; cooked and crumbled |
| 1 |
c |
Frozen peas |
| 1/2 |
c |
Green onions; chopped |
| 1 |
c |
Fresh cauliflower |
| 12 |
oz |
Sour cream |
| 1 |
c |
Mayonnaise |
|
|
Cheddar cheese; grated |
INSTRUCTIONS
Mix sour cream and mayonnaise. Layer in large glass or wooden salad bowl
lettuce, spinach, eggs, bacon, cauliflower, peas, onion and then spread
with sour cream mixture. Continue with layers. After the last layer, top
with grated cheese. Chill at least 12 hours, but better at 24 hours.
Recipe by: Ramona Cooper
Posted to MC-Recipe Digest V1 #1037 by Sewgoode@aol.com on Jan 23, 1998
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”