Large Spinach Salad

10-12 servings Prep: 20 m Cook: PT0M Total: 20 m Beginner
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Large Spinach Salad
A crowd-pleasing layered spinach salad with crispy bacon, hard-boiled eggs, and sweet English peas tossed in a creamy ranch dressing. Perfect for potlucks and family gatherings - just refrigerate until ready to serve and toss at the last minute.

Ingredients

10-12 servings servings
  • 1 head lettuce, torn into bite-size pieces
  • 1 bunch raw spinach, washed, trimmed, and torn
  • 3/4 pound fried bacon, broken in crumbs
  • 8 eggs, hard boiled, peeled and sliced
  • 1 package (10 oz) frozen English peas
  • 1 package Hidden Valley Ranch
  • 1 cup sour cream
  • 1 cup mayonnaise

Step-by-Step Instructions

  1. Boil the eggs. (See our perfect hard-boiled eggs recipe.)
  2. Layer ingredients in a container that can be sealed: start with lettuce on the bottom, then spinach, bacon crumbs, sliced eggs, and frozen peas. Mix the package of Hidden Valley Ranch with sour cream and mayonnaise. Pour dressing over the top of the salad.
  3. Refrigerate and toss lightly before serving.

Tips and Techniques

For best presentation, use a clear glass bowl or trifle dish so you can see the pretty layers. The frozen peas will thaw as the salad sits in the fridge, and they add a nice sweet crunch.

Ingredient Substitutions

  • frozen English peas: fresh blanched peas or thawed petit pois
  • Hidden Valley Ranch packet: any ranch dressing mix or 2 tablespoons ranch seasoning blend
  • sour cream: Greek yogurt

Equipment Needed

  • large sealable container or glass bowl with lid