| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
English |
Salad |
8 |
Servings |
INGREDIENTS
| 1/2 |
|
Bag spinach; washed and torn |
| 1 |
lb |
Bacon; cooked and crumbled |
| 6 |
|
Hard boiled eggs; sliced |
| 1 |
sm |
Head lettuce; shredded |
| 1 |
lg |
White onion; sliced into rings |
| 1 |
pk |
(10-oz) frozen english peas; thawed; but uncooked |
| 1/2 |
pt |
Mayonnaise |
| 1/2 |
pt |
Salad dressing |
| 1/2 |
c |
Grated Swiss cheese |
INSTRUCTIONS
In the following order, place ingredients in layers in a casserole using
all of one ingredient at a time. Start with spinach, then add crumbled
bacon -- then add sliced eggs -- then add shredded lettuce -- then add
sliced onions -- then add English peas. Mix and spread on top of all layers
the mayonnaise and salad dressing. Sprinkle grated swiss cheese on top of
all. Seal with Saran and refrigerate several hours before serving.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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