| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
English |
Salad |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach; torn |
| 1 |
md |
Head lettuce; torn |
| 6 |
|
Hard-cooked eggs; sliced |
| 1 |
lb |
Bacon; cooked, crumbled |
| 1 |
cn |
(8-oz) water chestnuts; drained & sliced |
| 1 |
pk |
(10-oz) frozen English peas; thawed |
| 1 |
c |
Mayonnaise or salad dressing |
| 1/2 |
c |
Sour cream |
| 1/2 |
pk |
Buttermilk mayonnaise salad dressing mix |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Layer first 6 ingredients in order listed in a large salad bowl. Combine
mayonnaise, sour cream & dressing mix. Mix well. Spread over top of
vegetables, sealing to edge of bowl. Garnish with parsley. Cover tightly &
chill several hours or overnight. Toss gently before serving. Yields 12 to
15 servings.
MRS. JOHN ROBBINS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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