Ingredients Jump to Instructions ↓

  1. 1 pound fresh spinach , torn

  2. 1 medium head lettuce , torn

  3. 1 dozen hard-cooked egg s, sliced

  4. 1 pound bacon , cooked, drained, and crumbled

  5. 1 (8-ounce) can sliced water chestnuts, drained

  6. 1 (10-ounce) can frozen English (tiny) pea s, thawed and drained

  7. 1 cup mayonnaise

  8. 1 cup sour cream

  9. 1 (0.4 ounce) package buttermilk -mayonnaise dressing mix

  10. Chopped fresh parsely

Instructions Jump to Ingredients ↑

  1. Layer first 6 ingredients in order in a large salad bowl (looks very pretty in a clear-sided bowl).

  2. Combine mayonnaise, sour cream, and dressing mix; mix well. Spread over top of vegetables, sealing to edge of bowl. Garnigh with chopped parsely, if desired. Cover tightly with plastic wrap, and refrigerate several hours or overnight. Toss gently before serving.

  3. (Sometimes I “show this off” in the clear bowl before turning it out into a larger serving bowl - it can be a challenge to “toss gently” and neatly!)


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