Make-Ahead Layered Spinach Salad {For a Crowd}

April 13, 2019
Looking for a dish with make-ahead convenience for Easter dinner, those potlucks, or the upcoming summer cookout season?  Look no further than this make-ahead Layered Spinach Salad that's perfect for serving a crowd.  Not only does it taste great, it's right pretty too.

Layered Spinach Salad with Celery, Peas, Hard Boiled Egg, and Ham in a Footed Trifle Bowl Image

Make-ahead layered salads are so great when you're feeding a crowd.  Or, when you're preparing a dinner or barbecue for the family or friends and don't want to be preparing everything at the last minute.  Because just as the name says - they can be made ahead.

And that's a beautiful thing.

Make ahead preparation makes it so much easier to prep and serve a meal.  It means you don't have to be tied to the stove or oven right before serving time.  Or, you can devote that last-minute prep time to a more hands-on, higher-maintenance dish you'd like to serve.

A mix of baby spinach leaves and sturdy iceberg lettuce form the base.  It's then layered up with crunchy celery, peas, green onion, hard-boiled eggs, and smoky chopped ham.

In the past, I've always turned to my go-to make-ahead layered salad recipe when I've wanted a tasty dish with make-ahead convenience.

But then I came across the idea for this make-ahead Layered Spinach Salad that's perfect for a crowd too.  Naturally, we gave the idea a try.

I'm happy to report this spinach version did not disappoint.  And I love that I have another layered make-ahead salad recipe in my line-up to choose from.

Make-Ahead Layered Spinach Salad Ingredients on a Cutting Board Image

The salad itself is really easy to make.

A mix of baby spinach leaves and sturdy iceberg lettuce form the base.  The salad is then layered up with crunchy celery, peas, green onion, hard-boiled eggs, and smoky chopped ham.

Leftover ham works fabulously.  So if you've got some leftover ham to use up, this recipe is a very tasty way to enjoy it.

How to Make Make-Ahead Layered Spinach Salad Image

The ham layer is topped with a creamy Ranch dressing that's super simple to mix up.

Just combine mayonnaise, sour cream, and a packet of dry Ranch dressing mix ...

Making Creamy Ranch Dressing in a Small Bowl with Dry Ranch Dressing Mix Image

Stir the dressing all up and spread it evenly on top of the chopped ham ...

Spooning Creamy Ranch Dressing on Top of Layered Spinach Salad Image

Then sprinkle the top with shredded Parmesan cheese, and garnish with some sliced green onions if you'd like.

Refrigerate the salad for about 4 hours or overnight before serving to let the flavors meld. 

Personally we think the salad tastes best when allowed to chill overnight - so definitely recommend making it the day before you plan to serve it if you can. 

Personally we think the salad tastes best when allowed to chill overnight - so definitely recommend making it the day before you plan to serve it if you can.

And then once it's chilled, you'll have one very tasty, very pretty make-ahead Layered Spinach Salad all ready to serve up to a crowd.

Close Up of the Layers in Make-Ahead Layered Spinach Salad Image

I like to layer my salad in a footed trifle bowl because I think it looks extra pretty that way.  But a large glass or crystal salad bowl works great, too.  

Don't have either of those?  No problem - any large glass bowl, like a big mixing bowl for example, will work just fine.

Rest assured - no matter what type of bowl you choose to serve this Layered Spinach Salad in, the result will be the same - it's going to taste darn good!

Make-Ahead Layered Spinach Salad Image
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layered salad, spinach salad, make-ahead salad, spinach salad recipe
Salads
Yield: 10-12 servings
Author:

Make-Ahead Layered Spinach Salad

Looking for a dish with make-ahead convenience for Easter dinner, those potlucks, or the upcoming summer cookout season? Look no further than this make-ahead Layered Spinach Salad that's perfect for serving a crowd. Not only does it taste great, it's right pretty too.
prep time: 40 Mcook time: total time: 40 M

ingredients:

  • 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)
  • 5 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

instructions:

How to cook Make-Ahead Layered Spinach Salad

  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.
Created using The Recipes Generator
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This post is linked with Weekend PotluckMeal Plan Monday.

2 comments

  1. Happy Easter Miranda - LOVE your salad - so happy to feature you at Inspire Me Monday at Create With Joy this week! :-)

    ReplyDelete
  2. What a gorgeous, healthy salad, Tracey, and so perfect for entertaining as well! Thank you so much for sharing this post with the Hearth and Soul Link Party. I’m featuring it at the party this week! I hope you will join us. Thank you again for being a part of the Hearth and Soul community!

    ReplyDelete

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