Fresh Layered Salad

I have observed several of these recipes in the Newsletter and felt like I should share mine with you, which is excellent with Spaghetti or it is a light meal in itself.

1/2 pound Baby Spinach or Red Tip Lettuce
1/2 pound Bacon, Fried Crisp and Drained, Crumbled
4 Hard Boiled Eggs, Sliced
1 package Frozen Green Peas
1/2 Large Red Onion Chopped
1/2 head Iceburg Lettuce
1 teaspoon Sugar
1 1/2 cup Sour Cream
3/4 cup Mayonnaise
Grated Parmesan Cheese

Prepare the glaze by combining the sour cream and mayonnaise and set aside. Wash the spinach and dry as best you can and sprinkle with sugar. Begin layering in a tall 3 to 4 quart tall salad bowl in the following order; 1/2 of each; spinach, bacon, eggs, peas, onion and about 1 to 1/2 inches lettuce. Repeat layers of bacon. eggs, peas, onion and top with the remaining 1/2 of the spinach. Spread the glaze over the top and sprinkle with Parmesan. Chill.

I first had this years ago in a hotel in upstate New York and this is close as I can get.
Jim in Texas

http://www.nancyskitchen.com