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CATEGORY CUISINE TAG YIELD
Eggs Salad 14 Servings

INGREDIENTS

1 lb Fresh spinach; washed and torn into bite-sized pieces
1 cn (14-oz) hearts of palm; thinly sliced
1 cn (14-oz) artichoke bearts; drained and diced
6 sl Bacon; cooked and crumbled
4 Green onions; chopped (up to)
3 Tomatoes; cut into wedges or cherry tomatoes; halved
2 Hard-boiled eggs; chopped
Slivered almonds (optional)
1 sm Onion; minced
3/4 c Sugar
1/2 c Vinegar
1/3 c Ketchup
1/4 c Salad oil
2 tb Worcestershire sauce

INSTRUCTIONS

DRESSING
Combine all salad ingredients in a large salad bowl. Toss. Chill, covered,
until serving time. Serve with the following dressing. Combine all dressing
ingredients in electric blender. Blend well. Chill before serving. Makes 2
cups of dressing.  Yield: 14 servings.
PAM MC KELVEY
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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