Fresh Spinach and Pea Salad

A classic spinach salad with peas, bacon, hard boiled eggs and a creamy dressing. Great to make ahead.

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Ingredients:

• 2 large bunches fresh spinach, washed and cut into bite sized pieces
• 5 slices real bacon, crumbled
• 3 green onions, sliced small
• 3 hard boiled eggs, crumbled or sliced
• 16 oz frozen peas, thawed
• 1-3 cups shredded sharp cheddar cheese
• Dressing:
• 2 cups mayonnaise
• 1/8 cup milk
• 1-3 tablespoons sugar

Method

Mix all dressing ingredients together, add sugar to taste, and set aside. Place eggs in a saucepan and cover completely with cold water. Bring to a boil for one minute. Remove from heat, cover with lid, and let stand 10-12 minutes. Remove from hot water and cool. Peel and slice with egg slicer or crumble. Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain on paper towels then crumble. Wash spinach and dry. Thaw peas and drain well. Cut or tear into bite sized pieces. Spread spinach in a 9 x 13 glass baking dish. Layer bacon, green onions, eggs, and peas over spinach. Then spread dressing over top of peas and top with cheddar cheese. Chill in refrigerator for a minimum of 2 hours or overnight before serving.

Notes:

Number of servings: 8

Submitted By: angiejohall
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