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Spinach-Bacon Salad

Spinach-Bacon Salad

  • 1 bag baby spinach or spinach from your garden or produce stand - about 5 to 6 cups, torn)
  • 2 large hard boiled eggs, thinly sliced - Use an egg slicer if you have one
  • 1/2 cup coarsely chopped Bermuda onion (red onion)
  • 1/2 cup bacon bits (from 4 to 5 slices crisp bacon, crumbled. To cut the fat, use imitation bacon bits from a jar
  • 1 cup(8 oz.) French salad dressing (low-fat or regular)
  • 1/2 cup mushrooms- thinly sliced (optional)

Preparation -
Wash and spin dry spinach. Place in a large serving bowl. Add other ingredients, except dressing. Toss gently. Add dressing to bowl of salad just before serving, or to individual servings.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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