Layered Spinach Salad
Hard-cooked eggs - 6, chopped
Iceberg lettuce - 1 medium head (8 cups), chopped
Pork & beans in tomato sauce or home style beans - 2 cans (16 ounces each,)
Green onions - 1/2 cup, chopped
Sweet red pepper - 1/2 cup, chopped
Refrigerated sour cream and dill salad dressing - 1 cup
Sweet red pepper rings for garnish
Green onion brush for garnish
1) Take a 4-quart glass bowl and layer half of the spinach, eggs, lettuce, beans, onions and pepper in it. Repeat the layers.
2) Spread sour cream and dill salad dressing evenly on top.
3) Cover and refrigerate for a minimum of 12 hours or until serving time.
4) Garnish with green onion brush and red pepper rings.