Layered Spinach Salad

  • Yield 12 servings


This salad is awesome!


6 ounces fresh baby spinach
2 teaspoons sugar, divided
6 hard boiled eggs, sliced
1/2 pound deli-style roast turkey, sliced in strips
2 cups chopped romaine lettuce
3/4 teaspoon salt
3/8 teaspoon pepper
10 ounces frozen peas, thawed
1 red bell pepper, sliced thin
1 small onion, sliced thin
2 cups cubed Swiss cheese
1 ounce dry ranch-style dressing mix
1/2 cup sour cream
1 cup mayonnaise or nonfat yogurt


  1. Rinse and dry spinach leaves. Place in the bottom of a deep glass bowl. Sprinkle with 1 teaspoon sugar. Add a layer of eggs, turkey and lettuce. Sprinkle with remaining teaspoon of sugar, salt and pepper. Add a layer of peas, bell pepper, onion and Swiss cheese.
  2. In a small bowl, mix together dressing mix, sour cream and mayonnaise. Spread dressing over salad. Garnish with cheese cubes and sliced red onion if desired.
  3. Cover and refrigerate overnight. Toss just before serving.

Recipe by Audrey Misner, Price, Utah



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