Overnight Spinach Salad for Fifty |
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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 50 |
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When serving a large crowd, make-ahead recipes are a must to keep the stress levels down and to leave time for more enjoyable activities on the day of the big event. This spinach salad has a refreshing lemon dressing that is sure to please. This needs to be made 12 to 24 hours in advance. Ingredients:
20 ounces fresh spinach leaves, torn into bite-sized pieces |
8 hard-boiled eggs, sliced |
1 lb cooked bacon, crumbled |
1/2 lb fresh mushrooms, sliced |
2 heads romaine lettuce, torn into bite-sized pieces |
3/4 cup chopped red onion |
16 ounces sour cream |
2 cups mayonnaise |
1/2 cup lemon juice |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup shredded cheddar cheese |
10 ounces frozen peas, thawed |
Directions:
1. In two 5 quart bowls, layer spinach, eggs, bacon, mushrooms, Romaine, and onion.
2. In seperate bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper, and spread the mixture evenly over both salads.
3. Sprinkle both salads with cheddar cheese and refrigerate for 12 to 24 hours.
4. Just before serving, add peas to salad and toss to combine.
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