| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bunch fresh spinach |
| 1/4 |
lb |
Fresh mushrooms; sliced |
| 1 |
c |
Frozen petite peas; uncooked and thawed |
| 4 |
|
Eggs; hard cooked & diced |
| 1/4 |
c |
Red onion; chopped |
| 6 |
sl |
Bacon; cooked & crumbled (or imitation bacon; bacos, etc.) |
| 1 |
c |
Best Foods mayonnaise |
| 1/2 |
c |
Sour cream |
| 1 |
tb |
Sugar |
INSTRUCTIONS
DRESSING
Date: Fri, 09 Feb 1996 20:24:40 EST
From: AKSC87A@prodigy.com (MARY JO KNAPPER)
Use a shallow square dish or bowl. Wash and tear spinach in bite sized
pieces. Thaw peas. Layer all the ingredients, starting with the spinach
first, then the peas, onion, mushrooms, chopped eggs, and bacon. Mix the
ingredients for the dressing all together and spread over the top. Cover
with plastic wrap and refrigerate. This salad will keep several days in the
refrigerator if sealed well in container. Works well in a plastic container
such as Tupperware or Rubbermaid. Darleen Berens
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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