Spinach-Layered Salad

Submitted by United Church of God on Fri, 2011-04-29 16:39
Printer-friendly version
No votes yet

Description

A colorful and delicious salad packed full of protein!

Summary

Yield
Servings
Source

Michelle Quant, Fort Worth, Texas; Gloria Vang, St. Paul, Minnesota

Prep time30 minutes

Ingredients

1Packagefresh spinach
1Packagefrozen peas (8 ounces, thawed)
6 eggs (hard-boiled)
1 onion (thinly sliced)
8Slicebacon
3Cupswiss cheese (shredded)
1Cupsour cream
1Cupmayonnaise

Instructions

Wash and take spine from spinach. Cut into bite-size pieces. Iceberg lettuce can be used instead of, or in addition to, spinach. In a separate bowl, mix cheese, mayonnaise, and sour cream. Then using a 4-inch deep, clear glass bowl begin to layer in this order: spinach, onions, peas, sliced eggs, and bacon. Then top with another layer of spinach, onions, peas, sliced eggs, and bacon. Completely cover top with cream cheese mixture. Cover with plastic wrap and refrigerate 24 hours before serving.

Notes

Variation – Sprinkle each layer with a little salt and pepper and add ½ lb. of deli-style turkey, sliced. To cut calories, use Hellman’s low-fat mayonnaise and nonfat sour cream. Made like this, it will be 32 Weight Watchers points for entire salad.

Nobody has commented yet. Be the first to kick off the discussion!

Login/Register to post comments

More Information


Recipe by...

United Church of God
United Church of God's picture

© 1995-2012 United Church of God, an International Association | Privacy Policy | Terms of Use

Reproduction in whole or in part without permission is prohibited. All correspondence and questions should be sent to info@ucg.org. Send inquiries regarding the operation of this Web site to webmaster@ucg.org.



X
You may login with either your assigned username or your e-mail address.
The password field is case sensitive.
Loading