Saturday, April 24, 2010

Layered Overnight Salad

This recipe came from the March 2010 edition of Dierbergs Everybody Cooks.

1 bag (6 oz) baby spinach                                    
1 cup shredded cheddar cheese                      
3 cups fresh broccoli florets                                
2 cups shredded carrot                                        
2 cups seedless red grapes (halved)
2 green onions (thinly sliced)
1 cup mayonnaise ( I like Miracle Whip)
2 Tbsp sugar
2 Tbsp fresh lemon juice
1/2 cup honey roasted sliced almonds (Almond Accents)

In a trifle bowl, layer spinach, cheese, broccoli, carrot, grapes, and green onions.

In a small bowl, stir together mayonnaise, sugar, and lemon juice.  Spread over top of salad to completely cover grapes.  Cover and chill overnight.  Just before serving, toss until well mixed; sprinkle almonds over top.

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