Ingredients for Layered Spinach Salad
- 1 (16 ounce) bottle Catalina dressing
- 1 (13 ounce) package fresh spinach
- 1/4 teaspoon salt and 1/8 teaspoon fresh ground pepper
- 4 oz cooked and crumbled bacon
- 2 large hard-boiled eggs
- 8 oz shredded iceberg lettuce
- 1 cup frozen peas (thawed)
- 1/2 cup thinly sliced red onion
- 1 teaspoon granulated sugar
- 1/2 cup mayonnaise
- 2 oz shredded Swiss cheese
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How to Make Layered Spinach Salad
- In a large (4-quart) bowl, spread 3/4 cup Catalina salad dressing evenly across the bottom.
- Layer 10 oz (approximately 3/4 of the total amount) of fresh spinach over the dressing, pressing gently to compact.
- Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Evenly distribute 4 oz cooked and crumbled bacon over the spinach.
- Arrange 2 large hard-boiled eggs, sliced, over the bacon.
- Layer with 8 oz of shredded iceberg lettuce, pressing gently to compact.
- Add 1 cup of frozen peas (thawed) and 1/2 cup of onion rings.
- Sprinkle 1 teaspoon of sugar over the onion rings (adjust to taste).
- Spread 1/2 cup mayonnaise evenly over the layers, creating a 3/4-inch thick layer.
- Sprinkle 2 oz of shredded Swiss cheese over the mayonnaise.
- Add the remaining spinach (approximately 3 oz).
- Drizzle with the remaining Catalina dressing.
- Cover the bowl tightly with plastic wrap and refrigerate overnight to allow flavors to meld. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
35g
Fat
46g
Carbs
6g
