Zelda's Salad Excelsior

Zelda Hopkins


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 vote

Serves 8
15 Min
No-Cook or Other


  • 1 lb
    fresh spinach
  • 1 large
    head of le ttuce
  • 4 large
    eggs, hard boiled, cut into quarters
  • 4 large
    tomatoes, skinned and sliced
  • 1 can(s)
    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.

Printable Recipe Card

About Zelda's Salad Excelsior

Main Ingredient: Vegetable
Regional Style: American

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