This salad is espeically nice becuase it needs to be made ahead. It looks lovely in a glass trifle bowl, and tastes great.
- 1 lb. fresh spinach, torn (I used organic baby spinach)
- Salt & Pepper
- Sugar to taste (approx. 1/2 – 1 tsp.)
- 1 lb. bacon, cooked & crumbled
- 1 pkg. (10 oz.) frozen english peas, thawed
- 1 med. red minced onion (raw or sauteed)
- 2 stalks celery, chopped
- 1/2 c. each mayo & ranch dressing
- 4-5 eggs, hard boiled and diced
- Shredded cheddar cheese
Place spinach in 3 qt. bowl, sprinkle with salt, pepper and sugar. Layer the ingredients in the following order over the spinach: bacon, eggs, peas, onion and celery. Mix the mayo and salad dressing together. Spread over the the top, sealing to the edge of bowl. Sprinkle with shredded cheese. Cover and chill overnight.