Twenty-Four Hour Spinach Salad

Serves: 12
Total Calories: 324


1 pound fresh spinach, washed, dried, torn
1 Salt and pepper to taste
4 hard-cooked eggs, sliced
1 pound bacon, cooked, crumbled
1 head (small) iceberg lettuce, shredded
2 bermuda onions, thinly sliced
1/2 cup mayonnaise
1/2 cup miracle whip
12 ounces baby Swiss cheese, shredded


Place spinach into large glass salad bowl so layers may be seen. Sprinkle with salt and pepper. Add layer of eggs, crumbled bacon, lettuce, and another sprinkle of salt and pepper. Add a layer of onions and uncooked frozen peas. Repeat process until bowl is filled. Cover and refrigerate overnight.

Early in the morning of the day the salad is to be used, mix mayonnaise and Miracle Whip; spoon over top of salad. This topping should penetrate through salad. Sprinkle shredded Swiss cheese over top and refrigerate until serving time.

Nutritional Facts:

Serves: 12
Total Calories: 324
Calories from Fat: 247

This Twenty-Four Hour Spinach Salad recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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