| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Salads | 1 | Servings | |
INGREDIENTS
| 1 | lb | Torn spinach |
| 1 | sm | Head red leaf lettuce |
| 8 | oz | Sour cream |
| 1 | c | Mayonnaise |
| 1 | pk | Ranch Dressing mix |
| 2 | Hard cooked eggs | |
| 1 | Pacakge; (10 oz) of frozen peas | |
| 1/2 | c | Thinly sliced red onions |
| 6 | sl | Cooked; crumbled bacon |
INSTRUCTIONS
Combine sour cream and Ranch Buttermild Dressing mix. Set aside. Combine spinach and lettuce. Place half in large bowl. ( I use a trifle bowl) Spread half of the dressing over green. Then layer in order, egg slices, thawed and drained peas, onion, bacon and remaining salad greens. Spread tthe rest of the dressing over top, sealing well. Refrigerate overnight. NOTES : I use different kinds of lettuce. This is sooooo yummy!! Made this for Betsy's wedding September 2, 1995 in a very large bowl. Recipe by: Southern Living- adapted by evie Posted to TNT Recipes Digest by "tess@shore.intercom.net" <tess@shore.intercom.net> on Feb 25, 1998
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