This salad is so good even though it seems to be an off time of the year (considering the current stretch of freezing weather in my area), but the ingredients can be had just the same.

 

Layered Spinach Salad

½ to ¾ LB fresh spinach

½ medium cucumber, sliced

½ C thinly sliced radishes

¼ C thinly sliced green onions

2 hard-cooked eggs, sliced

¾ C Ranch-style salad dressing

5 bacon strips, cooked and crumbled

½ C Spanish peanuts

 

Tear the spinach into bite-sized pieces and arrange in the bottom of a salad bowl. Evenly layer the cucumbers, radishes, green onions and eggs. Spread the dressing over the top. Cover and chill for up to twenty-four hours. Just before serving, sprinkle with bacon and peanuts. (Serves six).

 

The salad is another recipe from Taste of Home: Family Favorites.

 

I dislike cooked spinach, but raw in a salad it is simply unmatched. This recipe definitely makes a meal.