Sarah’s Salad

One of the salads they used to serve back when I was in college was a layered green salad called Sarah’s Salad. The first time I had this salad it instantly became a favorite of mine! It is FAMOUS for its delicious, homestyle fare!

Course Appetizer, Main Course

Cuisine American

Prep Time 15

Cook Time 10

Cool 8

Total Time 25

Servings

Calories 421kcal

Author Jill Nystul

Ingredients

Salad

1 head iceberg lettuce chopped
8 ounces baby spinach
10 eggs hard boiled and chopped
12 ounce package bacon cooked and chopped
4 Tomatoes chopped
1 green onions thinly sliced
1.5 cups cheddar cheese grated
1 bag frozen peas 10 oz partially thawed
salt and pepper to taste

Dressing

1/2 cup mayonnaise
1/2 cup sour cream
2 Tablespoons sugar
2 Tablespoons red wine vinegar optional

Instructions

Salad

Wash and drain lettuce; dry thoroughly. Dice the bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain.
In a salad bowl, tear the iceberg lettuce into bite-sized pieces, then add the baby spinach. Sprinkle with salt and pepper.
Now start layering on top of the lettuce in this order: eggs, bacon, tomatoes, green onions, cheddar cheese, and peas.

Dressing

Combine dressing ingredients in a separate bowl and then pour over the top of the peas and spread it out all the way out to the edges of the bowl.
Cover and refrigerate for up to 8 hours. Toss just before serving. Makes 8 servings

Nutrition