Orange Tree Lane taste testers really liked this one. The recipe is adapted from one which called for 2 CUPS of mayonnaise, so I reduced it to 1/4 c. so that the subtle taste is still there but a vinaigrette replacement provides heart healthy olive oil instead. The idea is to cover the salad ingredients with the dressing to soften vegetables and blend flavors in the refrigerator, but it’s great right away too.
Ingredients:
10 oz(s) baby spinach leaves -- bite sized pieces
1 cup(s) green bell pepper -- diced
16 oz(s) frozen peas -- or replace some with edamame
1/4 cup(s) red onion -- sliced thin and chopped
6 egg(s) -- hard boiled*
1 cup(s) shredded cheddar cheese
8 slice(s) turkey bacon
3/4 cup(s) vinaigrette (preservative free) -- *
1/4 cup(s) mayonnaise
Directions
Prep Work: Hard boil eggs. (See below.) Chop bell pepper,onion and shred cheese; store in separate bags. Cook turkey bacon until crisp and chop into small bits.
1. Start the eggs if not already hard boiled. Rinse, cut and dry lettuce in a spinner or on a clean dish towel while preparing salad ingredients.
2. Place turkey bacon in frying pan and cook until crispy; then dice and set aside.
3. Chop bell pepper, onion and shred cheese; set aside. Peel and chop eggs.
4. Layer first 6 ingredients in 13x9 pan in the order listed. Combine vinaigrette and mayonnaise in a small bowl and drizzle all over salad. Top with bacon.
5. Cover tightly with cellophane and refrigerate up to 24 hours, or just eat right away. Toss before serving.
VINAIGRETTE 2: 1 1/2 c. olive oil, 2/3 c. cider vinegar, 1 garlic clove crushed, 1 Tbsp. each Worcestershire sauce and sugar, and 1 tsp. each dry mustard, salt and pepper. Shake in jar with lid on. Use extra on another salad such as cut up tomatoes and cucumber slices.
*Hard Boiling Eggs: If taking from the refrigerator, put in saucepan and cover with 1” water over eggs and let stand until room temperature. Bring to a boil, then turn off heat, leave lid on and let eggs sit in hot water to finish “cooking” for approx. 15 min. Drain pot in sink and run cold water over eggs to cool. (Eggs will spin VERY fast when center is cooked.) Peel.
KALE ADDITION: Replace a few cups of the spinach with raw kale. Simply slice it thin, place in bottom of salad bowl and toss with a little dressing. It will soften by the time you are ready to serve the salad.
VARIETY: Add some finely chopped cauliflower or broccoli along with the bell pepper and it will soften if you marinate it long enough.
(adapted from Let’s Get Together cookbook, “7 Layer Salad” and “Jeanne’s Vinaigrette”)