| 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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