Recipes For 2004

24 Hour Untossed Salad

1 lb. fresh spinach, washed
Salt and pepper
1 tsp sugar
1/2 lb bacon, fried crisp and crumbled
6 hard-boiled eggs, chopped
1 head iceburg lettuce, torn into serving pieces
Salt and pepper
1 tsp sugar
1 pkg (10 oz) frozen tiny peas, uncooked
1 medium sweet or red onion, thinly sliced
Julienne strips of swiss cheese
1 cups mayonnaise mixed with 1 cup sour cream
Procedure

Remove stems from spinach and tear leaves into pieces. Place in salad bowl (preferably a clear one) and sprinkle with salt and pepper and sugar. Starting with the bacon, add a layer of the remaining ingredients in the exact order listed above. Cover and refrigerate overnight. DO NOT TOSS AT ANY TIME.
NOTE: Salt and pepper are used in 2 different times in this recipe. It is not in error that they are listed twice. You may improvise and vary layers with julienne strips of ham, chicken or deli meats.
10 - 12 servings