Layered Spinach Salad
1 package frozen peas
8 ounces cooked bacon, crumbled
1 bag baby spinach
4 hard cooked eggs
4 scallions, chopped
1 can sliced water chestnuts, drained
1 (15 ounce) bottle ranch salad dressing
1/2 cup Parmesan cheese
2 tablespoons chopped fresh parsley
Thaw frozen peas. Crumble bacon into a small bowl and set aside.
Layer spinach, egg slices, crumbled bacon, scallions, peas and water chestnuts, in that order, in a glass serving bowl or trifle dish.
Pour salad dressing over the salad, then sprinkle Parmesan cheese and parsley on top.
Cover bowl with plastic wrap, and place in the refrigerator to chill at least 1 hour - preferably overnight.
Vegetable Salad Recipes