Layered Spinach Salad
List of Ingredients
Layered Spinach Salad
Dressing:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon sugar
1/2 tsp salt
dash of Tabasco Sauce
Salad:
1 - 11 oz. can of Mandarin oranges
2 cups grated Swiss Cheese
Fresh mushrooms - thinly sliced (as many or few as you like)
1 small Can of water chestnuts - thinly sliced
4 to 6 slices of Bacon - fried crisp and crumbled
1 small Sweet onion - thinly sliced (Vidalia onions or red
onions work well)
1/3 cup Toasted Pecan pieces*
*I melt about 2 tablespoons of butter in an ovenproof pan, add the
pecan pieces and 1/4 cup sugar and stir the mixture well. Place in a
325 degree oven and "toast" the pecans, stirring every so often, until
they become crunchy. Let cool before adding to the salad. Or, you
can just toast the plain pecans on a pan in the oven for a few
minutes, if you prefer. We like the little bite of "sweetness" from
the sugar toasted pecans when we are eating the salad.
Stir dressing ingredients together well. Spread 1/2 cup of the
dressing on bottom of 9 x 13 x 2" deep pan or place on a round platter
that has a slight indentation. Add a layer of washed, drained (spun
dry) spinach torn into bite size pieces. Add a layer of thinly sliced
sweet onion and mandarin oranges, drained. Add another layer of
spinach, then a layer of sliced mushrooms and water chestnuts. Add
the grated Swiss cheese. Cover with rest of dressing. Sprinkle with
crisp bacon pieces and toasted pecan pieces.
Refrigerate several hours or overnight (covered) Recipe
|
|
member logon
