LAYERED SPINACH SALAD
Assemble this salad the night before the dinner. It should be served in a clear glass bowl.
2 bunches already washed and trimmed spinach
1 tsp sugar
6 hard cooked eggs, chopped
½ lb ham julienned
1-10 oz box frozen petit peas, defrosted
1 onion, thinly sliced and separated in rings
1 cup sour cream
1 cup mayonnaise
½ lb grated swiss cheese
1 lb bacon, fried and crumbled.
On the bottom of 4 quart shallow glass serving bowl, place ½ of the spinach. Sprinkle with ½ tsp sugar. Next, layer the eggs, ham, another layer of spinach and ½ tsp sugar. Add the peas and onions, Mix the sour cream and mayonnaise and spread evenly to the edge of the salad to seal. Cover and refrigerate overnight. When ready to serve, top with the grated Swiss cheese and crumbled bacon.
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