Spinach Layered Salad
By julietdemoss
Rate this recipe
4.2/5
(9 Votes)
Ingredients
- 1 pkg fresh spinach
- 1 bag frozen peas
- 1 large red onion
- 6 - 8 fresh mushrooms
- 3 hard-boiled eggs
- 1-1/2 cups mayonnaise, thinned
- 6 - 8 oz Swiss cheese, grated
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Layer in large bowl in the order given. Do not thaw the peas. Frost with mayo (Miracle Whip is best, thinned with a little milk) to cover the eggs and seal.
Step 2
Refrigerate overnight if possible or at best 6 hours.
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Chef Tips and Tricks
VIDEO: Cheesy Stuffed Chicken Bombs
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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