In case any of you are going on a Labor Day weekend outing or gathering, here is a layered salad that I made this week for a backyard fiesta I didn’t measure a lot of it; just tried to make even layers so that it would show through the pedestal dish (I love pretty food!)
Fresh spinach leaves, torn
Cornbread, cooled completely (here is my favorite recipe)
16oz sour cream + pinch salt + homemade taco seasoning mix, to taste
Lg. can Ranch style beans
About 6 medium fresh tomatoes, chopped
Bunch green onions, sliced
Layer half of all the ingredients in the order listed, making sure to spread out evenly. You will probably have to squish it all down with your hand to make room for the rest. Repeat layers, and refrigerate at least 2 hours or overnight before serving.
Serve and enjoy!