| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Niger | Salad | 6 | Servings |
INGREDIENTS
| 2 | Bunches spinach leaves; washed & dries | |
| 1 | c | White mushroom caps; sliced |
| 6 | sl | Bacon |
| 3 | Hard-boiled eggs | |
| 2 | Red bell peppers; roasted, peeled & seeded | |
| 1 | lg | Ripe tomato; cut in wedges |
| 1/2 | c | Feta cheese; crumbled |
INSTRUCTIONS
Break spinach into bite-sized pieces and combine in a large bowl with mushrooms. Add enough Yogurt Dressing (see recipe) to coat leaves; toss well. Divide salad among 6 serving plates. Fry bacon until crisp, drain on paper towels, then break into 1-inch long strips. Cut eggs in half and slice peppers thinly, lengthwise. Garnish each salad with bacon strips, bell pepper, tomato wedges, cheese and one-half an egg. Makes 6 servings. STARS & STRIPES 6 DEC 92 FROM 'CITY CUISINE' BY SUSAN FENIGER & MARY SUE MILLIKEN Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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