Yield: 12 Servings
|1 pounds||Fresh spinach; torn|
|1 medium||Head lettuce; torn|
|6||Hard-cooked eggs; sliced|
|1 pounds||Bacon; cooked, crumbled|
|1 can||(8-oz) water chestnuts; drained & sliced|
|1 pack||(10-oz) frozen English peas; thawed|
|1 cup||Mayonnaise or salad dressing|
|½ cup||Sour cream|
|½ pack||Buttermilk mayonnaise salad dressing mix|
|Chopped fresh parsley|
Layer first 6 ingredients in order listed in a large salad bowl. Combine mayonnaise, sour cream & dressing mix. Mix well. Spread over top of vegetables, sealing to edge of bowl. Garnish with parsley. Cover tightly & chill several hours or overnight. Toss gently before serving. Yields 12 to 15 servings.
MRS. JOHN ROBBINS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .