Real Recipes From Real Home Cooks ®

zelda's salad excelsior

(1 rating)
Recipe by
Zelda Hopkins
Webb City, MO

I found an old church cookbook and with a few changes I have made it my own. Served for lunch with a creamy Italian, Caesar, or other kind of cheesy dressing and hot garlic bread, this is a complete meal. Hope you enjoy it.

(1 rating)
yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For zelda's salad excelsior

  • 1 lb
    fresh spinach
  • 1 lg
    head of le ttuce
  • 4 lg
    eggs, hard boiled, cut into quarters
  • 4 lg
    tomatoes, skinned and sliced
  • 1 can
    artichoke hearts, canned, drained 8 1/2oz.
  • 1 c
    cooked or canned, rinsed,and drained medium shrimp or canned crabmeat drained. sometimes i like crab and other times shrimp
  • 1 c
    creamy italian or caesar dressing
  • 1/2 lb
    bacon ,cooked crisped and crumbled
  • 1 c
    toasted croutons

How To Make zelda's salad excelsior

  • 1
    Wash spinach and garden lettuce leaves.Drain. Remove thick stems from spinach and tear into pieces.Tear garden lettuce into pieces. Put in clean towel or towels and refrigerate to crisp. Line large bowl with mixture of crisped lettuce and spinach. Add eggs, tomatoes, artichoke hearts, and shrimp or crab, your choice. Toss with dressing, mixing well to coat all ingredients. Sprinkle bacon and croutons over top.