Recipe: Party Ribbon Salad (layered using sour cream and Parmesan, make ahead)

PARTY RIBBON SALAD

6 ounces fresh spinach, cleaned, drained, torn into bite-sized pieces
2 medium-sized tomatoes, thinly sliced
Salt and pepper
1 small Bermuda onion, thinly sliced and separated into rings
1 1/2 cups (6 oz.) shredded Cheddar cheese
4 hard cooked eggs, sliced
1 (10 oz.) package frozen peas, thawed
1/2 cup chopped celery
1 1/2 cups dairy sour cream
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
4 slices bacon, cooked and crumbled

Place spinach in bottom of clear, straight-sided, tall bowl. Top with tomatoes; sprinkle lightly with salt and pepper. Layer onions, Cheddar cheese, and eggs. Sprinkle lightly with pepper.

Combine peas and celery. Sprinkle over eggs.

Combine sour cream, Parmesan cheese and 1/4 teaspoon pepper. Spread over peas. Cover with plastic wrap and refrigerate several hours or overnight.

JUST BEFORE SERVING:
Sprinkle with bacon. Serve, making sure each serving contains some of every layer.

Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet: Dairy Delicious Salad, Middle Atlantic Milk Marketing Association, not dated