Monday, April 16, 2012

8 Layer Salad

I made a similar recipe for Easter and it was delicious so I changed it up to my preferences for a Sunday BBQ.

6 cups baby spinach , coarsely chopped(or any greens/mixture of greens you like)
4 hard boiled eggs, chopped
2 cups frozen peas, defrosted
6 slices bacon, cooked crisp, drained and crumbled
1 cup shredded cheese( I used gouda, you can use cheddar, mozzarella, what ever you like)
1/2 cup plain Greek yogurt
1/2 cup sour cream
1/2 tsp dill
1 TB fresh parsley
garlic powder
salt and pepper
1 small red bell pepper, finely diced
1/4 cup green onions, sliced

In the bottom of a large bowl place 1/2 the spinach and sprinkle with salt, pepper, garlic powder and oregano as desired

Add Eggs

Add Peas

Add Bacon

Add Shredded Cheese

Add remaining Spinach and again sprinkle with more salt, pepper, garlic powder and oregano.

In a bowl combine yogurt, sour cream, dill and parsley. Mix well.

Spread mixture over the spinach to the edges of the bowl.

Top with red peppers and green onions

Cover and refrigerate for several hours, overnight is best if possible.

Toss together before serving.

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