24 Hour Spinach Salad


"This salad recipe (from Linda Buhl, Protec, 1984) was delicious."
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24 h servings
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Original recipe yields 12 servings

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  • Prep

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  1. Slightly butter 9 x 13 pan and layer as follows. You may add a titch of salt and sugar between layers or at the end.
  2. Spinach in bite sized pieces
  3. Bacon crumbled over top
  4. Eggs - sliced over bacon
  5. Lettuce in bite sized pieces
  6. Peas - still frozen
  7. Onion rings
  8. Water chestnuts, sliced (optional)
  9. Spread mayonnaise over all
  10. Top with grated Cheddar
  11. Cover tightly and refrigerate for 24 hours or more


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