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Pretty Layered Salad

By

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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Pretty Layered Salad 1 Picture

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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