Strawberry Spinach Salad

1 bunch of Spinach

 1 pint of strawberries, sliced 

 Mix together in a bowl and pour dressing over top.

 Dressing: 

1/2 cup sugar

 2 Tbs. sesame seed

 1 Tbs. poppy seed

 1 1/2 tsp. minced onion

 1/4 tsp. worcestershire sauce 

1/4 tsp. paprika

 1/2 cup oil 

1/4 cup cider vinegar

 Blend until sugar dissolves

Sarah Salad

1 head iceberg let1uce
1 head romaine lettuce
1 head red leaf lettuce
1 box frozen peas
8 strips bacon, fried and crumbled
1 8 ounce pkg sliced, pastuerized processed swiss cheese
6 green onions

Tear up lettuce. Cut cheese crosswise. Layer lettuce, then cheese, bacon, onion, and peas. On top of each layer add 3 heaping Tbs. of mayonnaise and sprinkle with salt and pepper. Gently mix as you serve.

Overnight Layered Salad

1 medium head lettuce, torn
1/4 cup diced green pepper
1/2 cup thinly sliced green onions
1 cup sliced radishes
1/2 to 1 cup thinly sliced celery
1 cup (8 oz) water chestnuts, drained and sliced
1 1/2 to 2 cups diced chicken, turkey, shrimp or crab: OPTIONAL
1 pkg. (10 oz) frozen peas, broken apart, not cooked
abt. 2 cups salad dressing
2 tsp sugar
1 cup grated cheddar cheese and/or 1/2 cup grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
3 hard cooked eggs, chopped
3/4 lb. sliced bacon, cooked, drained and crumbled (or some imitation bacon bits)
1 or 2 tomatoes, cut in small wedges or pieces

Place lettuce in large glass bowl. top with other vegetables, sprinkling peas over top last. Spread mayonnaise completely over top, sealing to the edges. Sprinkle with sugar, then with grated cheese. Sprinkle seasoned salt and garlic over all. Cover and chill 24 hours. Before serving, sprinkle with chopped hard cooked eggs and bacon and pour tomato pieces on top. Serves 8 to 16. A section can be moved to a bowl and be tossed or just served as is. Only toss what will be eaten at that time.