Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 | Bunches spinach leaves; washed & dries |
| 1 cup | White mushroom caps; sliced |
| 6 slices | Bacon |
| 3 | Hard-boiled eggs |
| 2 | Red bell peppers; roasted, peeled & seeded |
| 1 large | Ripe tomato; cut in wedges |
| ½ cup | Feta cheese; crumbled |
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
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