This is best served in a trifle bowl. The secret to the salad is to have all the ingredients dry. No chopped tomatoes, cucumber or anything with juice. Also a good way to clean out the pantry if you want to add canned beans (well drained, patted dry) etc.more
head iceberg lettuce, torn into bite-sized pieces (I rarely use all the lettuce)
hard cook eggs, some sliced for placement around the side of the dish, remaining chopped (use in one of the layers
bag (12 oz.) fresh spinach, torn into bite-sized pieces, with stems removed (I rarely use all the spinach)
pound of bacon, fried crisp and crumbled
green onions, chopped
package (10 oz.) frozen English peas
Mayonnaise mixed to taste with your choice of dressing. Caesar, ranch, French vinaigrette or pepper corn work well.
Swiss cheese, grated
Extra ingredients can be:
Pickled carrot sticks, towel-dried and diced into cubes (my favourite ingredient)
Pickled green beans, towel-dried and diced into cubes
Blanched asparagus, towel-dried and diced into bite-sized pieces
In a glass container, layer ingredients in order listed. Spread thin layer of mayonnaise dressing on top with grated Swiss cheese. Cover with plastic wrap and chill at least 12 hours. I sprinkle a bit of sugar on top of the green onions. Dust the top with a sprinkling of paprika for color.