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Layered Salad

This recipe is from "Enjoy" from the "Best of Bridge"(proudly Canadian, eh?) series of cookbooks (they are superb!). The recipe calls for bacon, but of course we substitute it with turkey bacon :)
This salad is fresh, crisp, and my kids' favourite!

1 head iceburg lettuce, cut into bite sized pieces
1 bunch fresh spinach, cut into bite sized pieces
1 10-oz pkg frozen peas (uncooked)
1 bunch green onions, sliced
1 lb. TURKEY bacon, cooked and crumbled
5 hard boiled eggs
1-1/2 cups mayonnaise

In a 9' X 13" pyrex dish, layer lettuce, spinach, peas, onions, sliced eggs and some turkey bacon. Seal completely with mayonnaise. Cover and refridgerate 24 hours. Sprinkle remaining turkey bacon on top as garnish before serving.
Serves 8-10.

Ichiban Salad
This is a chinese salad, a recipe I got from a friend who used to make it for pot luck suppers. It's really good.

Dressing:
1 pkg. Ichiban packet (from the soup)
1/2 cup oil
1/2 cup soy sauce (dark)
3 tsp. vinegar
1 tsp. sugar
1/2 tsp. pepper
1 tsp. Accent (optional)

Mix together and stir to dissolve spices. Set aside and mix:

1 small cabbage, grated
1/2 lb. bean sprouts
1/2 cup toasted, slivered almonds
2 green onions, chopped
1 lb. fresh mushrooms

Mix in large bowl. Set aside and mix:
1/2 cup Ichiban noodles (broken into small pieces)
1/2 pkg. chow mein noodles

Just before serving, toss all together. Serves 10-12. This makes a very large, yummy salad.