Layered Spinach Salad

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Layered Spinach Salad - print recipe

Yield:

Ingredients:


1/2 cup	fat-free Romano cheese
3	turkey bacon slices, crisply cooked crumbled
	or lowfat Bacos
1.5 l	torn fresh spinach
2 cup	fresh mushroom slices
1 cup	red onion cut into rings
300 g	frozen peas thawed
1/2 cup	fat-free mayonnaise or
	lowfat yogurt cheese
1/2 cup	fat-free sour cream
1 tsp	sugar
40 ml	fat-free parmesan cheese
	salt and pepper at table

Method:

Combine the 1/2 cup cheese with bacon. Mix well. In a 2+1/2 quart bowl, layer spinach, cheese mixture, mushrooms, onions, and peas. Combine mayonnaise or yogurt, sour cream and sugar; mix well. With a rubber spatula, spread the mixture like icing over the top of the salad to seal.

Sprinkle with 2 tablespoons cheese. Cover. Refrigerate overnight. Serve with or without tossing the salad.

Serves 6 as a main course luncheon with
crusty bread or 8 as a side salad; more on a buffet.

This was a family favorite main dish lunch during Roswell, NM summers.

Thick salad with heady flavor. Make it the night before. Serve in the heat of the day. Back then we used regular or low fat products. The new fatfree cheese are just as good. The cheesy dressing permeates the vegetables; not sure if we eat the salad or inhale it. Always a winner at parties, people wanted to know how much blue cheese we used.

NOTES : Sorry I missed the talk about the 24 hour salad. Bob's Mom made one we all loved - but then we were from dairy states. The dressing reminded us of blue cheese. We used to make it twice a month during summer. Today we rarely indulge but when we do we use the almost fat-free products that weren't available then. If you like blue cheese, you might try this once in your life time.

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