Layered Spinach Salad

  • Yield: 12 servings

This salad is awesome!


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

Nutritional Info *per serving

  • Calories 376
  • Fat 26g
  • Saturated Fat 8g
  • Polyunsaturated Fat 8.5g
  • Monounsaturated Fat 6.5g
  • Cholesterol 133mg
  • Sodium 815mg
  • Potassium 140mg
  • Carbohydrate 11g
  • Fiber 2.5g
  • Sugars 3.5g
  • Protein 14g