Recipe for cooking overnight salad

Super Salad Recipes :: Large Yield Salads

Overnight Salad

2 (10 oz.) pkg.s fresh spinach, torn
8 hard-cooked eggs, sliced
1 lb. bacon, cooked and crumbled
1/2 lb. mushrooms, sliced
2 lrg. bunches Romaine, torn
3/4 C. chopped red onion
2 C. (16 oz.) sour cream
2 C. mayonnaise
1/2 C. lemon juice
1 tsp. salt
1/4 tsp. pepper
1/2 C. shredded Cheddar cheese
1 (10 oz.) pkg. frozen peas, thawed

In two 5-qt. bowls, layer spinach, eggs, bacon, mushrooms, romaine and onions.

Mix together the sour cream, mayonnaise, lemon juice, salt and pepper; spread evenly over the salads. Sprinkle with cheese. Cover and chill 12-24 hr.. Just before servings, add peas and toss.

Yield: 50 servings (about 1 C. each).