Layered Spinach Salad | Overnight 7 Layer Salad | Party Food

Here's an easy and simple Layered Spinach Salad recipe that sits overnight in the refrigerator and will have your guests asking you where you got the recipe!

Layered Spinach Salad

Whether you're planning a Holiday breakfast brunch, birthday, anniversary or graduation party, sports banquet, PTA meeting, or backyard BBQ,

What’s a party without food? Back by popular demand, as promised, I said I'd have some Retro foodie ideas for a brunch buffet, wine and libations set out and waiting for you!

This is one of my favorites from when I belonged to the Woman's Club, where I was a board member. As a fundraiser, we put together a cookbook, and this recipe was very popular.

It's a great healthy salad that's quick and easy to prepare. Make it ahead of time, and let set-up in the refrigerator overnight. Present it in a pretty crystal glass trifle bowl so that you can show off the layers of your delicious creation!

The flavors just meld together and it's always a big hit at all those summer picnics, pool parties, family gatherings and holiday buffets.

Clean up easily with my crochet Handmade Cotton Dish Cloths from my Moomettes Crochet Shop

Buy these pretty Handmade Cotton Dish Cloths directly via Paypal https://py.pl/JBWE0

Overnight 7 Layer Spinach Salad

In a large bowl layer:
1 lb spinach, stemmed and torn
sprinkle with salt and pepper
1/2 lb bacon, crumbled
6 hard cooked eggs, crumbled
1 head iceberg lettuce, torn
1 box frozen peas, thawed but uncooked
1 medium Bermuda onion sliced thin, optional

Mix together and spread over top like frosting:
2 c. mayonnaise
1 c. sour cream
1 package Green Goddess salad mix (if you cannot get this, use Italian mix)

Garnish with strips of Swiss cheese (optional)

Cover and refrigerate overnight.  This is a must.

Serves 10

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© Frugal New England Kitchen 

Blueberry Ambrosia Salad | Fresh Fruit Pineapple | Jello Fluff

When I went to my niece's baby shower here in Connecticut, for the brunch, I brought along an easy favorite Jello Fluff Ambrosia Salad of fresh fruit.  What's nice about Ambrosia Fluff is that it can double as a dessert too. Make is with cranberries for Thanksgiving, Pineapple for Easter - use your imagination! 

It was a perfect day and lunch was served on the lovely Veranda porch in a historic home in one of Connecticut's oldest towns.

Ambrosia Salad Jello Fluff Dessert

It was quite warm for a New England day in spring, and at the baby shower we enjoyed a luncheon buffet of grilled eggplant, fresh spring asparagus and zucchini along with the most yummy chicken salad made  with cranberries and walnuts.

My Jello Ambrosia recipe is an easy yet simple, elegant brunch trifle dessert or side dish made from Jello, fresh fruit, marshmallows and whipped cream or Cool Whip - perfect for baby or bridal shower luncheons, buffets, picnics or a get-together on the deck!  Serve it or take it in a pretty clear glass Trifle Bowl or Punch Bowl! I made this sweet dessert with fresh blueberries and pineapple.

For any holiday such as Halloween, Thanksgiving, Christmas , family gathering, party or cookout, you can make this with dried cranberries, strawberries, strawberry, orange, pistachio or raspberry Jello or use your imagination and add the berries or nuts of your choice!

If chocolate is your thing, check out my other Pudding Trifle Bowl Dessert recipes ~

Easy clean-up with my crochet handmade Dish Cloths Wash Cloths from my Moomettes Shops !

Ambrosia Jello Fluff Holiday Dessert - Jello Delight

1 pint whipping cream or 2 containers of Cool Whip Topping
2 large packages of Lime Jello (or flavor of choice)
2 large cans of Pineapple chunks, drained
2 containers of fresh Blueberries

Thicken jello according to package directions until jellied.

If using fresh whipped cream, whip chilled whip cream.

Add 1/4 cup of confectioner's sugar to sweeten.

Drain juice from Pineapple.

After Jello has reached jelly stage, using electric beaters, whip until fluffy. Either fold in whipped cream, or fold in Cool Whip (whichever you are using.)

Fold in Pineapple, Blueberries and Walnuts.

Refrigerate until ready to serve. 

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© Frugal New England Kitchen