Tomorrows Layered Salad
From silverqueen 16 years agoIngredients
- 1-1/2 cups sour cream shopping list
- 1 cup mayonnaise shopping list
- 10 oz. spinach or romaine, or bib lettuce shopping list
- 4 oz. alfalfa sprouts shopping list
- 4 hard cooked eggs, chopped shopping list
- 1 medium bunch green onions with tops , chopped shopping list
- 1 small red bell pepper, seeded, sliced lengthwise thin shopping list
- 1 small yellow bell pepper, seeded, sliced lengthwise thin shopping list
- 8 grape tomatoes, quartered in wedges shopping list
- 1 lb. bacon,crisp fried crumbled shopping list
- 1 (10-oz.) pkg. frozen tiny green peas, thawed shopping list
- 2 tsp. sugar shopping list
- 1/4 ts.p. salt shopping list
- 1 cup shredded swiss cheese shopping list
- 1/8 tsp. black pepper shopping list
How to make it
- Combine sour cream and mayonnaise in a small bowl and mix well.
- Tear spinach or lettuce into bite sized pieces. Place half the spinach in a 3 qt. clear glass bowl. Layer with half the alfalfa sprouts, eggs, peppers, green onions, peas and bacon.
- Sprinkle half with the sugar, salt and pepper. evenly over the peas. Spread with half sour cream mixture.
- Repeat layers with remaining spinach, alfalfa sprouts, eggs, peppers, eggs, green onions, bacon peas, sugar salt and pepper and sour cream mixture.
- Sprinkle Swiss cheese over layers,
- Chill covered with plastic wrap for 12 hours.
The Rating
Reviewed by 2 people-
Great recipe and a lovely presentation for any meal! Good job and thanks for adding a picture! The "visual" just says it all!
annieamie in Los Angeles loved it -
I FINALLY used my trifle dish for a berry dessert I made yesterday (which I'm posting the recipe in a few minutes) and thought "I should make one of those retro layered salads in this soon". Well, I have found my recipe; thank you! Luisa
luisascatering in Burlingame loved it
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