As the leaves change and the crisp autumn breeze sets in, there’s something special about savoring the last warm days of the year with a fresh and vibrant salad. This Layered Spinach Salad is a delightful medley of colors and flavors, perfect for a fall picnic. It combines the earthy goodness of spinach with the sweetness of peas, the juiciness of tomatoes, the umami richness of mushrooms, and the smoky crunch of bacon. All of this is brought together with a zingy dressing that elevates the salad to a whole new level. It’s a refreshing and satisfying addition to your outdoor feast, celebrating the beauty of autumn with every bite.
Ingredients:
Dressing:
- 1 c. light mayonnaise
- 1/2 c. sour cream, light or fat-free
- 2 T. minced red onion
- 2 T. water
- 2 t. cider vinegar
- 2 t. prepared horseradish
- 2 t. sugar
- 1/4 t. salt
- 1/4 t. pepper
Salad:
- 2-6 oz. bags fresh baby spinach leaves
- 1 small red bell pepper, diced (1 c)
- 6 oz. fresh mushrooms, sliced (2 1/2 c)
- 1 small yellow bell pepper, diced (1 c)
- 1 pt cherry tomatoes, cut in half (2 c)
- 1 c. frozen petite peas, thawed
- 4 large hard-boiled eggs, coarsely chopped
- 4 strips bacon, cooked crisp, crumbled
Directions:
In a small bowl, stir the dressing ingredients until blended. Set aside. In a large (4 to 5 quart) clear bowl, layer salad ingredients in order given; save the bacon to top the salad; place the tomatoes, cut side up to keep the juices from soaking through the layers. Spread the dressing over the top. Refrigerate until ready to serve.
Just before serving, sprinkle crumbled bacon over the top of the salad. Spoon through all the layers to serve, or toss to mix.