Ingredients
| 1 | lg. bunch spinach leaves | | 1/2 cup | Swiss cheese, shredded or | | cubed | | 1/2 cup | Cheddar cheese, shredded or | | cubed | | 2 cups | mushrooms, sliced | | 4 | hard boiled eggs, sliced |
Dressing
| 1 cup | mayonnaise | | 1/2 cup | sour cream | | 3 tbsp. | milk | | 2 tsp. | lemon juice | | 2 tsp. | granulated sugar | | 1/4 cup | green onions, sliced thin | | 4 | bacon slices, cooked and crumbled |
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Instructions
Arrange torn up clean spinach leaves in bottom of medium size glass bowl. Put cheese cubes on top. Spread mushrooms over cheese. Cover with sliced eggs.
In small bowl cream together well, mayonnaise, sour cream, milk, lemon juice and sugar. Stir in onions. Spread over top of salad right to the sides of bowl. Cover. Chill overnight. To serve, remove cover, sprinkle bacon over top.
ROMAINE MAKE AHEAD: omit spinach and use Romaine lettuce in above salad. Every bit as good.
VARIATION: Omit mayonnaise and sour cream. Add 8 oz. cream cheese mixed with 1/2 cup sour cream.
Company’s Coming Salads
Author's Comments
This is a green salad that can be made “the day before”.
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