12 TO 14 SERVINGS
In Texas, folks do a lot of large-scale entertaining. This ranch recipe, from Betty Jo Conlee of Bryan, Texas, is one she uses frequently at barbecues and picnics. It’s a great boon to any busy cook because the salad is prepared a day ahead and just tossed together before serving. I like to add the bacon when I toss the salad with the dressing so that it stays crisp.
Make a double recipe in two bowls for this menu.
1 pound spinach, stemmed, rinsed, dried, and torn into large bite-size pieces, or substitute prewashed baby spinach leaves
1 medium red bell pepper, cut into
1½ × ¼-inch strips
3 scallions, cut into ½-inch lengths
1 large head of romaine lettuce, rinsed, dried, and torn into large bite-size pieces
½ red onion, very thinly sliced
½ pound Swiss cheese, shredded
1 package (10 ounces) frozen peas
4 hard-cooked eggs, sliced
11⁄3 cups sour cream
2⁄3 cup mayonnaise
½ cup chopped parsley
1⁄3 cup minced fresh chives
2 garlic cloves, crushed through a press
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 pound sliced bacon, cooked until crisp and crumbled
1. Up to 24 hours before you plan to serve the salad, layer in a large bowl in the exact order given—first the spinach, then the red pepper, scallions, half the romaine lettuce, the red onion, the remaining lettuce and the Swiss cheese. Scatter the frozen peas on top. Cover with a layer of the egg slices.
2. In a bowl, combine the sour cream, mayonnaise, parsley, chives, garlic, lemon juice, vinegar, mustard, salt, and pepper. Whisk to blend well. Spread the dressing over the top of the salad to cover it completely. Cover the bowl with plastic wrap and refrigerate for up to 24 hours.
3. Shortly before serving, toss the salad with the dressing until coated. Save about ½ cup bacon. Add the rest to the salad and toss again. Sprinkle the reserved bacon on top.