| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-oz) fresh spinach; cleaned; chopped |
| 2 |
c |
Tomatoes; chopped |
| 1 |
pk |
(10-oz) sliced mushrooms |
| 4 |
|
Hard-cooked eggs; peeled, sliced |
| 1/2 |
c |
Shredded Cheddar cheese |
| 3/4 |
c |
Low-fat buttermilk |
| 1/2 |
c |
Reduced fat sour cream |
| 2 |
tb |
Chopped red onion |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Country-style dijon mustard |
| 1/2 |
ts |
Coarsely ground black pepper |
| 2 |
c |
Nacho tortilla crisps or pretzel chips |
INSTRUCTIONS
Date: Fri, 09 Feb 1996 20:24:40 EST
From: AKSC87A@prodigy.com (MARY JO KNAPPER)
Chopped tomatoes or chopped red onion, for garnish In large, clear glass
bowl, layer spinach, tomatoes, mushrooms, eggs and cheese. Chill until
serving time. In medium bowl, combine buttermilk, sour cream, onion,
garlic, mustard and pepper; chill until serving time. To serve, top
prepared salad with tortilla crisps or pretzel chips; garnish with tomato
or onion, if desired. Serve with prepared dressing. Makes 8 to 10 servings.
Source: Tampa Bay Online
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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