Twenty Four Hour Layered Salad
Description
This pretty salad serves a crowd. Make it in a 9x13-inch dish or glass trifle bowl to show off the layers.
Ingredients
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1/2 head leaf lettuce, torn
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1/2 bunch fresh spinach, torn
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1 cup sliced celery
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1 cup sliced fresh mushrooms
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5 hard-cooked eggs, sliced
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2 cups peas
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1/2 green bell pepper, chopped
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5 green onions, sliced
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2 (8 ounce) cans sliced water chestnuts, drained
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1 cup mayonnaise
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1 cup sour cream
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2 tablespoons white sugar
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1 1/2 cups shredded sharp Cheddar cheese
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1/4 cup crumbled cooked bacon
Directions
1
Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.