Sunday, July 19, 2009

Layered Salad


This blast from the past is a refreshing make-ahead salad for your summer cookouts. Chances are your mother (or grandmother) made a salad like this: layers of lettuce or spinach, cheese, bacon and peas, all topped with a mayonnaise-based dressing and chilled overnight.

The 2009 version features more vegetables, a lighter dressing, and turkey bacon. And guess what? It's just as popular today as it was back then. I served this at a cookout with burgers, turkey sausage and chips.

Layered Salad
Serves 8 - 10

4 cups baby spinach leaves (one box)
1/2 cup shredded cheddar cheese
2 cups sliced fresh mushrooms
1/2 small red onion, sliced very thin
8 grape or cherry tomatoes, quartered
1 cup cooked green peas, chilled
1/2 cup light Ranch dressing
1/4 cup light mayonnaise
1/4 cup chopped fresh basil
4 strips turkey bacon, cooked and crumbled

Layer ingredients in a bowl as follows: spinach, cheese, mushrooms, onion, tomatoes and peas. Combine Ranch dressing, mayo and basil. Spread over top of salad. Cover and chill for 4 hours or overnight. Before serving, top with crumbled bacon. Serve.

1 comment:

EAT! said...

Love love love this one! I really like recipes from the past. So nostalgic and brings back lots of memories of picnics and bbqs.