Make-Ahead Spinach Salad

Serves: 6
Total Calories: 268


1/2 iceburg lettuce small
1/2 pound spinach fresh
1/2 cucumber medium, thinly sliced
4 green onions thinly sliced (about 1/4 cup)
1 cup cherry tomatoes sliced
2 eggs hard-cooked, coarsely chopped
1 cup buttermilk salad dressing
5 slices bacon fried crisp and crumbled, or 1/4 cup imitation bacon bits


Tear lettuce into bite-size pieces (you will need about 2 cups). Place in a 2 1/2- to 3-quart salad bowl or a 13 x 9 x 2-inch glass dish. Rinse spinach well, discarding stems. Tear into bite-size pieces (you will need about 3 cups) place on top of lettuce. Layer in order, cucumber, green onions, cherry tomatoes and eggs. Spread dressing evenly over top. Cover and refrigerate at least 6 hours or up to 24 hours.

To serve, sprinkle top with bacon.

Nutritional Facts:

Serves: 6
Total Calories: 268
Calories from Fat: 194

This Make-Ahead Spinach Salad recipe is from the Just Good Cookin' Cookbook. Download this Cookbook today.

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