Salad Recipe - Spinach Make ahead

Company Coming salads  by Jean Pare

 This is a green that can be made "the day before"

6 cups (1.5 L) spinach leaves, torn, lightly packed
1/2 cup (125ml) grated or cubed Swiss cheese
1/2 cup (125 ml) grated or cubed Cheddar cheese
2 cups (500 ml) sliced fresh mushroom
4 hard-boiled eggs, sliced

1 cup (250 ml) salad dressing (mayonnaise)
1/2 cup (125 ml) sour cream
3 tbsp. (50ml) milk
2 tsp. (10ml) lemon juice
2 tsp. (10ml) granulated sugar
1/4 cup (50ml) thinly slice green onions
4 bacon slice, cooked and crumbled

Arrange torn green spinach leaves in bottom of the medium size glass bowl. Put grated cheese on top. Spread mushrooms over cheese. Cover with sliced eggs.
In a small cream well, salad dressing, sour cream, milk, lemon juice and sugar. Stir in onions. Bread over top of salad right to the slices of bowl. Cover. Chilled overnight.
To serve remove cover, sprinkle bacon over top. Serve 8.

Romaine make ahead: Omit spinach and use Romaine lettuce in above salad. Every bit as good.

Variation: Omit salad dressing and sour cream. Add 8 oz. (250g) cream cheese mixed with1/2 cup (125 ml) sour cream



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