1 – 2 heads spinach
3 hard boiled eggs, cooled and sliced
1/2 lb bacon, well cooked and crumbled
1/2 small red onion, sliced
1 can sliced water chestnuts
2 – 3 ribs celery, sliced thin
1/2 lb mushrooms, sliced
1 – 2 c alfalfa sprouts
1 c tomatoes, chopped
1 c cheddar cheese, grated
I recipe french dressing
Wash the spinach, drain, wrap in a paper towel, and allow to crisp in the refrigerator. In the meantime, boil the eggs, cook the bacon, grate the cheese, and make the french dressing. Before serving, wash and slice the salad veggies, reserving the tomatoes. Tear up the spinach leaves and toss with the veggies. Add the tomatoes, bacon, eggs, and cheese, and toss. Serve with french dressing.
