Make-Ahead Layered Spinach Salad


  • 5 oz. fresh baby spinach, torn
  • 2 c. shredded iceberg lettuce (about ½ of a small head)
  • 1 c. chopped celery (about 3 stalks)
  • 1 ½ c. frozen peas, thawed
  • 10 green onions, sliced (white & green parts)
  • hard boiled eggs, chopped or sliced
  • 2 c. chopped cooked ham
  • 1 c. mayonnaise
  • 1/2 c. sour cream
  • 1 (0.4 oz.) packet dry buttermilk Ranch dressing mix
  • 1/2 c. shredded Parmesan cheese


  1. Combine spinach and iceberg lettuce; place in the bottom of a large glass salad bowl or trifle bowl.
  2. Layer in the following ingredients in this order: celery, peas, green onion, hard boiled eggs, and ham.
  3. To make the dressing, in a small bowl stir together the mayonnaise, sour cream, and dry Ranch dressing mix. Spread dressing evenly over the ham layer.
  4. Sprinkle Parmesan cheese evenly on top of the dressing layer.
  5. Cover and refrigerate for at least 4 hours or overnight before serving.


Source:  The Kitchen is My Playground