Wednesday, May 9, 2012
This is a terrific salad for potlucks, picnics, luncheons. I also like to serve it as a light dinner.
Adapted From The Pioneer Woman Cooks
1 (10 ounce) bag Hearts of Romaine chopped
1 (6 ounce) bag Baby Spinach, washed and dried
Salt and Pepper, to taste
6 hard-boiled eggs chopped
16 ounces, weight bacon, cooked and chopped
3 whole tomatoes, chopped
1 bunch green onions thinly sliced up to the light green portion
1cups shredded cheddar cheese
1 (10 ounce bag) fresh peas, washed and drained or frozen peas, partially thawed
For the Dressing:
½ cup mayonnaise
½ cup sour cream
1-tablespoon sugar (more to taste)
1 tablespoon fresh dill, chopped
½ cup shredded cheese
1. In a large clear glass bowl, layer the salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with spinach, if needed.
End with the layer of peas.
2. Combine the dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bring dressing all the way out to the edges of the bowl.
3. Sprinkle with the shredded cheese.
4. Cover and refrigerate for up to 8 hours. Toss just before serving.
Makes 12 servings