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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Refrigerate overnight. Ingredients:
1/2 head romaine lettuce, separated in to leaves |
6 hard-boiled eggs, sliced |
2 cups shredded swiss cheese, divided |
1 lb fresh spinach leaves, torn into bite-size pieces |
1 (10 ounce) package frozen baby english peas, thawed and drained |
1 small red onion, thinly sliced and separated into rings |
1 lb bacon, cooked and crumbled |
1 cup mayonnaise |
1 cup salad dressing (miracle whip) |
1 teaspoon sugar |
1 cup shredded cheddar cheese |
Directions:
1. Layer in a 13x9 inch dish as follows: romaine leaves, eggs, 1/2 cup Swiss cheese, spinach, 1/2 cup Swiss cheese, peas, 1/2 cup Swiss cheese, red onion, 1/2 cup Swiss cheese, and bacon.
2. Add mayonnaise, salad dressing, and sugar to a small bowl; stir to combine.
3. Spread mayonnaise mixture over the top of salad, sealing to the edge of the dish.
4. Sprinkle with Cheddar cheese.
5. Cover tightly and refrigerate overnight.
6. Season with salt and pepper just before ready to serve, if desired.
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