Making A Layered Salad Supreme

What exactly is a salad, you say?  A salad can be as simple as a bowl of greens dressed with some oil and vinegar dressing.  Or some spinach leaves dressed with salt and pepper.  Salads are made from a wide variety of ingredients.  They can be divided into five types - vegetable combinations, fruit combinations, meat and egg combinations, gelatin combinations and frozen combinations.

There is nothing that makes your dinner table more inviting than a beautiful layered salad in a clear serving bowl where you can see each beautifully colored layer of salad ingredients.  The vegetables and the trimmings all neatly arranged and layered with their lively colors make for an attractive meal in itself.  With this kind of salad, all you need is some warm rolls or hot buttered French bread on the side.

Assemble this imaginative and attractive salad up to 48 hours in advance. You can use one 10-ounce package of frozen peas, thawed but not cooked, in place of the fresh.  Accent your salad with simple trims such as tomato wedges, onion or green pepper rings, radish roses, pimiento strips or cutouts, egg slices or wedges, olives, small whole fruits, cherry tomatoes, nuts, or pickles.  Just use what you have on hand or your imagination.

If you use this salad as a main dish it will usually serve 6 servings. You will get more servings if it is served as a side dish.

Ingredients:

1 pound fresh spinach, approximately

1 1/2 teaspoons salt

1/4 teaspoon plus 1/8 teaspoon freshly ground pepper

1 tablespoon plus 2 teaspoons sugar

2 cups shredded iceberg lettuce, approximately

3 hard-cooked eggs, sliced
1 1/2 cups cherry tomatoes

11/2 pounds fresh peas, shelled and blanched

6 strips bacon, cooked and crumbled

1 cup sliced fresh mushrooms

1/2 cup chopped scallions

1/2 cup mayonnaise, approximately

1 cup shredded Swiss cheese

1/2 cups chopped pecans

The day before serving, arrange spinach in a deep, glass serving bowl.
Sprinkle with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1 tablespoon sugar.

Add layers of lettuce, eggs, and tomatoes. Sprinkle with 1/2 teaspoon
salt, 1/8 teaspoon pepper, and 1 teaspoon sugar.

Add layers of peas, bacon, mushrooms, scallions, and remaining 1/2 tea
spoon salt, 1/8 teaspoon pepper, and 1 teaspoon sugar.

Top with layer of mayonnaise to seal. Sprinkle the salad with the cheese and the pecans.

Cover the salad and place in the refrigerator overnight. Just before serving, toss the salad gently to mix.

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