Party Salad 10 ounces fresh
spinach
salt, and
freshly ground pepper to taste
6 eggs,
hard-cooked, finely chopped
1/2 pound boiled
ham, cut in julienne strips
1 iceberg
lettuce, small head shredded
10 ounces frozen
tiny peas, thawed and patted dry
1 red onion,
thinly sliced and separated into rings
1 cup sour cream
1 pint
mayonnaise
1/2 pound Gruyere
cheese, cut in julienne strips
1/2 pound bacon,
crisply cooked and crumbled
Trim and discard tough spinach stems, rinse leaves well Pat
dry,
and break into bite-size pieces Arrange spinach in the bottom
of a large salad bowl
Sprinkle with salt and pepper Add the
eggs, ham and lettuce in layers Sprinkle with more salt and
pepper Scatter peas over all Arrange the onion
rings on
the top Combine sour
cream and mayonnaise well and spread over
salad Scatter cheese strips over salad Cover bowl tightly,
and
refrigerate overnight
Just before serving, sprinkle with bacon
Do not toss.
Source: Junior League San Francisco A LA Carte Cook book
