24 HOUR SALAD (this old school recipe taste so good I thought I should bring it back)

24 HOUR SALAD

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4 cups fresh spinach, chopped

1 cup mushrooms, sliced

1 cup broccoli florets, cut into 1/2" pieces

1 cup carrots, peeled and cut into slim coins

1 cup frozen peas

2 hard boiled eggs, sliced

6 slices bacon, cooked crisp and crumbled

3/4 cup cheddar cheese, shredded

2 green onions, sliced

3/4 cup mayonnaise

1 TBS. lemon juice

1/2 tsp. dried dill

salt & pepper

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In a 9x13" casserole dish, place spinach across

bottom in an even layer. Sprinkle with salt & pepper.

Layer mushrooms, broccoli, peas atop.Then carrots.

Arrange egg slices and bacon over vegetables.

Top with 1/2 cup of cheese and green onions.

For dressing combine mayonnaise, lemon juice and dill.

Spread dressing over top of salad.sealing to edge of the dish.

Sprinkle with remaining cheese and additional green onion.

Cover and let chill 2-24 hours.

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When I have guest that are vegetarian,

I serve bacon and egg on the side.

YUMMY!!!

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    Thanks Laurie.