Layered Spinach Salad Recipes

LAYERED SPINACH TORTELLINI SALAD

Steps:

• Heat a skillet over medium heat; cook and stir bacon until crispy, 7 to 10 minutes. Drain on a paper towel-lined plate.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 3 to 4 minutes; drain and run under cold water.
• Whisk milk, mayonnaise, and ranch dressing mix together in a bowl until dressing is smooth.
• Place a layer of spinach in the bottom of a 9x13-inch baking dish; top with 1 cup cabbage and layer of tortellini, arranging tortellini so they are evenly spaced over the cabbage. Sprinkle half of the bacon over tortellini layer. Drizzle half of the dressing over salad. Continue layering with remaining spinach, cabbage, tortellini, bacon (reserving a few for the end), and ending with cherry tomatoes. Drizzle the remaining dressing over the top. Garnish with a few bacon pieces. Serve chilled.

BONNIE'S LAYERED SPINACH AND BACON SALAD

Steps:

• 1. MAKING THE SALAD: Combine the sour cream, mayonnaise, sugar and salt and pepper to taste, whisk and set aside. Note: This recipe may be cut in half and put in an 8 X 8 glass baking dish. You will make two layers.
• 2. In a casserole or lasagna dish, put the first layer of spinach.
• 3. Add cheese, onions, eggs, ham, peas.
• 4. Cover with 1/2 of the dressing. Repeat layers of ingredients, finishing with the rest of the dressing on top.
• 5. REFRIGERATE: Cover and refrigerate overnight to blend the flavors. Just before serving sprinkle the crisp bacon on top. Cut in squares to serve.

SIMPLE LAYERED SPINACH SALAD

Steps:

• Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts.

COMPANY'S COMING MULTI LAYERED SALAD

Steps:

• 1. Cut or break lettuce into small pieces. Layer in bottom of 9 x 13 inch pan or large glass bowl. Scatter each layer in order given.
• 2. Mix mayonnaise with sour cream and sugar. Spread over top being careful to seal right to the edge of pan or bowl.
• 3. Scatter grated cheese over all followed by bacon bits. Seal well with plastic wrap. Store in refrigerator for at least 24 hours before serving. This keeps well a day or two.
• 4. Garnish: To have greens on top sprinkle a few slices of green onion over all.

MAJESTIC LAYERED SPINACH SALAD

Steps:

• Layer spinach, 1 cup cheese, mushrooms, onions and peas in 2-1/2-qt. bowl.
• Mix mayo, dill and sugar; spread over salad, completely covering top of salad. Refrigerate 5 hours.
• Top with remaining cheese and bacon before serving.

LAYERED SPINACH SALAD

Steps:

• In large bowl,layer 1/2 the spinach,eggs,bacon,lettuce,onion / and top with remaining spinach.
• Combine salad dressing and mayonnaise.
• Spread over salad and top with cheese.
• Chill 2-3 hours .

LAYERED HAM AND SPINACH SALAD

Steps:

• Place two-thirds of the spinach in a 4-qt. salad bowl. Sprinkle with half of the sugar, pepper and salt. Top with eggs, ham and remaining spinach. Sprinkle with remaining sugar, pepper and salt. Arrange onion slices on top., In a large bowl, combine the dressing mix, mayonnaise and sour cream. Spread over onions. Sprinkle with cheese and bacon. Refrigerate until serving.

SPRINGTIME LAYERED SPINACH SALAD

Steps:

• Wash, drain and tear lettuce and spinach into small pieces.
• In a 10 x 13 inch glass baking dish, layer 1/2 lettuce, spinach, tomatoes, water chestnuts, eggs, onions, bacon and peas.
• Sprinkle with one teaspoon of sugar and salt and pepper to taste.
• "Frost" with 1/2 the dressing mixture.
• Repeat the layers and top with the Swiss Cheese.
• Cover with plastic wrap and refrigerate overnight (at least 10 hours) and serve by cutting into squares.
• Note: salad stays fresh for 3 or more days when refrigerated properly.

MAKE-AHEAD LAYERED SPINACH SALAD

Steps:

• Combine spinach and iceberg lettuce; place in the bottom of a large glass salad bowl or trifle bowl.
• Layer in the following ingredients in this order: celery, peas, green onion, hard boiled eggs, and ham.
• To make the dressing, in a small bowl stir together the mayonnaise, sour cream, and dry Ranch dressing mix. Spread dressing evenly over the ham layer.
• Sprinkle Parmesan cheese evenly on top of the dressing layer.
• Cover and refrigerate for at least 4 hours or overnight before serving.