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.
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Ingredients
- DRESSING:
- 5 cups torn fresh spinach
- 1/2 pound sliced bacon, cooked and
- crumbled
- 1/2 cup grated carrot
- 3 hard-cooked eggs, chopped
- 5 cups torn romaine
- 1 medium sweet red pepper, cut into rings
- 1/2 cup salad croutons
- 1/4 cup shredded Parmesan cheese
- 6 tablespoons red wine vinegar
- 1/4 cup water
- 1/4 cup canola oil
- 2 tablespoons sugar
- 1/2 teaspoon celery salt
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Details
Servings 8
Preparation
Step 1
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.
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