There aren't many green salads that can be made ahead, but this one can and it is even dressed! You can make this salad 6- 24 hours ahead when stored in the refrigerator. I like to use a clear trifle bowl to layer this salad for a pretty presentation.
2 C romaine lettuce, shredded
1/2 lb fresh spinach, shredded (3C)
1/2 cucumber, thinly sliced
4 green onions, thinly sliced
1 C grape tomatoes, sliced in half
2 hard-boiled eggs, chopped
1 C Ranch Dressing (see recipe)
1/4 C beef or turkey bacon (optional)
1. In a 2 1/2 to 3 quart bowl, layer the following ingredients in the order listed.
2. Cover and refrigerate until its time to serve.
Servings: 10
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