Pretty Layered Salad

ELAINE ANDERSON • New Galilee, Pennsylvania A salad like this one is an appealing accompaniment to almost any dinner. You can change the mix of ingredients to include layers of your favorites. I like the tangy vinaigrette dressing with it, but ranch and other types are also very good.

Pretty Layered Salad

Photo by flour_arrangements


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5

    cups torn fresh spinach

  • ½

    pound sliced bacon, cooked and

  • crumbled

  • ½

    cup grated carrot

  • 3

    hard-cooked eggs, chopped

  • 5

    cups torn romaine

  • 1

    medium sweet red pepper, cut into rings

  • ½

    cup salad croutons

  • ¼

    cup shredded Parmesan cheese

  • DRESSING:

  • 6

    tablespoons red wine vinegar

  • ¼

    cup water

  • ¼

    cup canola oil

  • 2

    tablespoons sugar

  • ½

    teaspoon celery salt

  • ¼

    teaspoon salt

  • teaspoon pepper

Directions

1. In a large bowl, layer the spinach, bacon, carrot, eggs, romaine, red pepper, croutons and Parmesan cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Serve with salad.


Nutrition

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