Seven Layer Salad

Makes 6 Servings

1-pound  bag fresh baby spinach, washed and
spun dry
1 medium-sized head lettuce
(romaine or iceberg), washed, patted dry and torn into bite-size pieces
8 hard-boiled eggs, peeled and coarsely chopped
1 purple onion, skinned and thinly sliced
1 pound bacon, crisply fried and crumbled
1 (16-ounce) can baby sweet peas, sliced beets or string beans
1 cup peeled, shredded carrots
1 1/2 cups mayonnaise
1 (8-ounce) package cream cheese, softened
3 tablespoons sour cream
Salt and freshly ground black pepper, to taste
1 cup shredded Cheddar cheese

Combine the spinach and lettuce in a large bowl and toss to mix. Arrange the mixture in the bottom of large, deep platter. Sprinkle
with the chopped eggs, then arrange the onion slices over the eggs. Make a layer of the crumbled bacon, one of the peas (beets or green beans), and one layer of shredded carrots.

Combine the mayonnaise, cream cheese and sour cream in a food processor and pulse several times to blend. Season the dressing with salt and black pepper. Using a rubber spatula, spread the mixture over the salad. Top with the shredded cheese. Cover and chill for at least four hours before serving. Don’t forget to bring along salad servers.

Pair with:
A Martini With Bombay Sapphire or Martini Rossi Dry Vermouth would be nice.