When serving a large crowd, make-ahead recipes are a must to keep the stress levels down and to leave time for more enjoyable activities on the day of the big event. This spinach salad has a refreshing lemon dressing that is sure to please. This needs to be made 12 to 24 hours in advance.

Ingredients

50 serv.

fresh spinach leaves↗20 ounces
torn into bite-sized pieces
hard-boiled eggs8
sliced
cooked bacon↗1 lb
crumbled
fresh mushrooms↗1⁄2 lb
sliced
romaine lettuce↗2 heads
torn into bite-sized pieces
chopped red onion3⁄4 cup
sour cream↗16 ounces
mayonnaise↗2 cups
lemon juice↗1⁄2 cup
salt↗1 teaspoon
pepper↗1⁄4 teaspoon
shredded cheddar cheese↗1⁄2 cup
frozen peas↗10 ounces
thawed

Step-by-step instructions

1
In two 5 quart bowls, layer spinach, eggs, bacon, mushrooms, Romaine, and onion.
2
In separate bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper, and spread the mixture evenly over both salads.
3
Sprinkle both salads with cheddar cheese and refrigerate for 12 to 24 hours.
4
Just before serving, add peas to salad and toss to combine.

Source: food.com

Original recipe ↗

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