Recipe: Layered Ham and Spinach Salad (make ahead, 1980's)

LAYERED HAM AND SPINACH SALAD

6 cups torn fresh spinach, divided use
3 hard-cooked eggs, chopped or sliced
4 ounces boiled ham, cut in julienne strips
1 small red onion, thinly sliced and separated into rings
1 (10 ounce) package frozen peas, thawed
FOR TOPPING:
3/4 cup mayonnaise or salad dressing (like Miracle Whip)
1/3 cup dairy sour cream
1 1/2 cups cubed Swiss cheese
5 slices bacon (for serving)

In large clear salad bowl layer in order: half the spinach, all of the eggs and ham, the remaining spinach, the onion slices, and the peas.

In small bowl combine mayonnaise and sour cream; spread over the top of the salad, sealing to the side of the dish. Sprinkle with Swiss cheese. Cover and chill up to 24 hours.

At serving time, cook bacon till crisp. Drain; crumble. Sprinkle bacon over salad.

Makes 6 servings
Source: Magazine recipe clipping: Stouffer's Spinach Souffle ad, Better Homes and Gardens magazine, September 1980